Saturday, November 22, 2008
When I make chili I always have a ton of leftovers, which is great on the budget, but I do get a little tired of it after the second day. So, what I normally do is freeze whatever is left over after the second day and save it for this recipe. Granted, this isn't the most authentic recipe for enchiladas, but it's yummy and easy on the wallet.
Leftover chili (at least 4 cups)
2 15 oz cans enchilada sauce (hot or mild)
18-20 6" corn tortillas
2 large onions, chopped
oil for frying
3 cups shredded Mexican blend cheese
Mix together the leftover chili and enchilada sauce. Set aside.
In a large frying pan, saute chopped onions in about 2 Tbs oil until soft. Set aside.
In a small frying pan heat 1/4" of oil over medium-high heat. Fry each tortilla about 10 seconds, just until soft, don't let them get crisp. Remove to paper towels.
Spread about 1 cup of the chili mixture in the bottom of a 13x9" baking dish.
Place a few Tbs of cheese and onion in each tortilla and roll, place seam side down in baking dish, packing them together tightly.
Top enchiladas with any remaining onions and pour remainder of chili mixture over the top. Top with remaining cheese. Bake at 350º for 30 minutes or until hot and bubbly.