Linda’s Tex-Mex Enchiladas

 

18
corn tortillas
Vegetable oil (about 1 cup)
2
pounds Cheddar cheese, grated
Los Barrios Chili Con Carne (recipe follows)
1
19-ounce can red enchilada sauce (I prefer Las Palmas brand)
1
onion, diced
Green onions, diced, for garnish (optional)
Sour cream for garnish (optional)

 

 

Make Chili Con Carne.   Preheat oven to 350 degrees.  Pour vegetable oil in skillet to depth of 1/4-inch and heat.  Fry tortillas briefly to soften them.  Stack the fried tortillas on a plate after you fry them. 

 

Assemble enchiladas by placing approximately 1/3 cup cheese on each tortilla, rolling the tortilla around the cheese, and placing the filled tortilla in a baking dish seam side down.  After all of the tortillas are filled, pour the enchilada sauce over the enchiladas.    Be sure to moisten all of the tortillas.  Sprinkle the Chili con carne over the enchiladas, followed by the diced onions and some more grated cheese.   You may have some of the chili con carne left over.  This can be frozen for use in the next batch of enchiladas.

 

Bake enchiladas in preheated oven for about 15 minutes, or until the cheese has melted.  If desired, serve with chopped green onions and sour cream. 

 

Serves 6.

 

The enchiladas can be made in two baking dishes and one frozen before baking.  Let the frozen enchiladas defrost in the refrigerator for a day before baking them.

 

 

Los Barrios Chili Con Carne

 

1
pound ground beef
1
teaspoon garlic powder
1
teaspoon ground cumin
1
bay leaf
Salt and pepper to taste
2
tablespoons chili powder
1 1/2
cups water
2
cups cooked or canned pinto beans

 

 

Brown the beef in a large skillet over medium heat.  Add the garlic powder, cumin, bay leaf, and 1/2 cup water and season with salt and pepper.  Cook, stirring occasionally, for 15 minutes.

 

Add the chili powder and 1 cup water, stirring well, and bring to a simmer.  Simmer for 10 minutes.  Add the beans and heat through.  Remove the bay leaf.