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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 5 |
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Yet more things to do with leftover chili. This is a variation on my soon-to-be Stepmother's California Chicken Enchilada recipe. It's supposed to be made with heavy cream, but I had milk in the house, and it's 19 degrees outside. Read more . Whatever, it's good either way. This recipe's fast, delicious, can be used with just about anything and it's great in a pinch. Enjoy! Ingredients:
5 round flour tortillas |
1 cup heavy cream, half n half or milk (though heavy cream works best) |
1/2 small onion, chopped |
1/2 green bell pepper, seeded and devained (leftovers from kelsey's stuffed mushrooms that i helped myself to. lol) or a small can of green chilis. |
1 1/2 cups of leftover chili |
whatever shredded cheese you may have in the house; anything works with this. i used mozarella, my soon-to-be stepmother uses cheddar or swiss. |
chili powder, ciliantro, garlic powder, pepper, to taste |
frank's red hot cayenne pepper sauce |
ranch dressing or sour cream for dipping |
Directions:
1. Preheat oven at 400F.
2. Heat the cream in a frying pan over a very low flame.
3. Toss the tortillas in, coating each side for no longer than a solid minute, or they will fall apart.
4. Put the soaked tortillas on a plate and line with chili, onions, peppers, and a few dashes of Frank's Red Hot.
5. Close and place face-down (to keep closed) in a baking tin, or glass baking dish.
6. When you no longer need the cream, dump it inside the baking dish/tin to coat the enchiladas.
7. Top them liberally with cheese, then the herbs and spices.
8. Bake for 10 minutes, remove the enchiladas with spatula onto plate, douse with more Frank's, and use either Ranch dressing or Sour Cream to dip in.
9. ***WARNING*** You will be armed and dangerous after eating these, so do not eat right before bed. And do yourself a favor, stay within the vicinity of a bathroom for the next 20 minutes, and you'll soon understand why I've named these Torpedoes .
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