Canned chili contributes to the sauce in this enchilada recipe with roots in Chihuahua, Mexico. Assemble and cook right away, or put it in the refrigerator for a quick meal later.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
933 Calories
Recipe Instructions
Step 1
Preheat an oven to 350 degrees F (175 degrees C).
Step 2
Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
Step 3
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.
Step 4
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.
Step 5
Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.
