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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I was short on enchilada fixings and on cash so using the items that I had on had I made these yummy enchiladas. My son requests them about once a week, and he named them, too! lol Ingredients:
16 corn tortillas |
enough extra virgin olive oil (for frying, i just cover the bottom of the pan) |
1 (16 ounce) can wolf brand chili |
1 (1 lb) package colby-monterey jack cheese, shredded |
water |
Directions:
1. Preheat oven to 350* F.
2. Fry the corn tortillas until just soft in the olive oil, drain on paper towels.
3. Place some cheese in down the center of each corn tortilla and roll. Place seam side down in a 9x13 casserole dish.
4. Heat chili through on stove and add water to thin so that it's saucy but not watery. Pour over enchiladas.
5. Sprinkle with remaining cheese.
6. Bake until cheese is melted.
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