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Tex-Mex Enchiladas
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Tex-Mex Enchiladas
Rating:
Category:
Mexican
5 Servings
By:
Unknown
Rate this recipe:
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Acapulco Chicken ( En Escabeche )
Ingredients:
2 (11.25 oz) cans chili without beans
1 cup enchilada sauce
1/2 cup vegetable oil
1 tbs
chili powder
15 corn
tortillas
1 lb shredded
Cheddar cheese
1
onion
, chopped
Instructions:
Preheat an oven to 350F (175C).
Mix the chili and enchilada sauce together in a small
saucepan
over medium-low heat, stirring occasionally as it simmers.
Heat the vegetable oil and chili powder together in a small
skillet
over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a
spatula
and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch
baking dish
. Repeat this process until all the tortillas are used.
Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.
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