How to Make Tex-Mex Enchiladas
- Chop onion small in food processor or with knife. In a large bowl, put the cheddar cheese and in another bowl put the chopped onion. In a skillet, place enough canola oil to fry up the corn tortillas.
- Heat oil to medium high and place one tortilla in oil and fry about 10 seconds per side and place on cookie sheet lined with towel paper. Usually you can place about 6 tortillas so you have room to work with them while you fill with cheese and onion.
Put a scoop of Tex-Mex Chili and spread out on bottom of 9 X 13 casserole dish. Starting on one one tortilla fill with shredded cheese about 3 tablespoons and as much onion as you like. Roll them up tightly and place in casserole dish with the bottom seam facing down. You can get about 24 to 26 enchiladas per pan. Place them next to each other the length of the dish. You can usually fit 4 on the side of the dish. Put Tex-Mex Chili over the enchiladas covering them making sure the ends have chili too. Add more shredded cheese to the top. Cover with foil and place in 350 degree oven for about 45 to 50 mins. They are ready when cheese has melted and bubbling. ( Note: I make two 9 X 13 pans. Enough to last a couple of days or you can freeze the other pan of enchilidas for another time. Use spatula to remove cooked enchiladas.