French Fry Stuffed Chili Enchiladas Recipes

CHILI STUFFED ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable.
• Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish.
• Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Roll each tortilla and place seam side down in the sauce-lined pan.
• Pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. Use a spoon to spread over any exposed areas.
• Warm queso slightly then drizzle lightly over tortillas.
• Finish by topping with shredded cheese.
• Bake at 350F for 30 minutes, until sauce is bubbly.
• Serve with a dollop of sour cream, if desired.

TRADITIONAL NEW MEXICO RED CHILE CHEESE "STACKED" ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
• To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
• Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.

ENCHILADA CHILI

Steps:

• In 4-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
• Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
• Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips.

CHILI STUFFED ENCHILADAS RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350°F. 2. Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable. 3. Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish. 4. Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Roll each tortilla and place seam side down in the sauce-lined pan. 5. Pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. Use a spoon to spread over any exposed areas. 6. Warm queso slightly then drizzle lightly over tortillas. 7. Finish by topping with shredded cheese. 8. Bake at 350F for 30 minutes, until sauce is bubbly. 9. Serve with a dollop of sour cream, if desired.

SHORT FAMILY CHILI CHEESE ENCHILADAS

Steps:

• Heat oil in skillet.
• Drop corn tortillas into hot oil one at a time, just long enough to blister on each side. (I use my tongs to turn them.) After cooking stack them on top of each other on layers of paper towels this will help absorb some of the oil.
• While you are cooking the tortillas heat chili in a saucepan on very low heat.
• After I have about 10 of the tortillas cooked I start to fill with the chili.
• Put about 3 tablespoons of chili in the tortillas, then fold the bottom up about an inch and then roll the up and place in a 9" x 13" baking dish, seam side down.
• Continue with this method until you have the desired number you want. The 40 oz. size can of Wolf Brand Chili make about 16.
• Make sure you leave enough of the chili to pour over the tortillas.
• After you top with the chili drop the Cheez Whiz by spoonfuls on top of the chili.
• Sometimes I put a spoonful of the cheese in the enchiladas. It's up to you how you want to make them. You can also add onion to the inside or on top of the enchiladas.
• Crush about 3 handfuls of the Fritos corn chip and sprinkle over the top of the enchiladas.
• Bake at 325° for about 25 minutes, just long enough to melt the cheese good and warm the chili.