Prep: 20 mins | Cook: 20 mins | Total: 40 mins | Servings: 10 | Yield: 10 servings
The best appetizer ever! I love Enchiladas so much that I decided to cook one myself. I feel so proud because it was a success! It’s not every day that I can cook something this good. Give it a try and invite friends over. These Enchiladas go perfectly well with an iced cold beer. Enjoy!
¼ cup of vegetable oil
1 (10 ounces) package corn tortillas
1 (16 ounces) package Cheddar cheese, grated
2 (19 ounce) cans chilli without beans (such as Wolf Brand ®)
1 small onion, chopped
1 (8 ounces) package processed cheese, cubed, divided
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 9×13-inch baking dish.
Step 3: Place a skillet on the stove and turn the heat to medium.
Step 4: Add oil and allow it to become hot.
Step 5: Dip the tortillas one at a time into the oil until warm.
Step 6: Place the warm tortillas on a clean plate and add Cheddar cheese in the middle of each tortilla.
Step 7: Roll the tortillas and arrange them on the sprayed baking dish.
Step 8: In a large mixing bowl, add the onion, chilli, and 1/2 of the processed cheese. Stir until well mixed.
Step 9: Pour the mixture on top of the tortillas and sprinkle the rest of the processed cheese.
Step 10: Place inside the preheated oven and bake for 20 minutes or until it becomes bubbly.
Step 11: Remove from the oven and let it sit on a wire rack to cool.
Step 12: Serve and enjoy!
Per Serving: 525.2 calories; protein 26.6g 53% DV; carbohydrates 24.1g 8% DV; fat 36.5g 56% DV; cholesterol 88.7mg 30% DV; sodium 1177.6mg 47% DV.
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