Wednesday, September 22, 2010
Quick Enchilada with Chili filling
Vegetarian chili:1 can ( you can use the fresh ones that you find in the hot deli section)
Shredded Cheese (Cheddar, Colby or Monterey Jack)
Enchilada Sauce:1 can (Mine was so spicy that I mixed some sour cream to reduce the heat)
Preheat Oven to 400F/204C Spray an oven proof pan with Oil and spread a little Enchilada sauce to coat the bottom. Wrap Corn Tortillas in a damp paper towel and microwave for 2 minutes or you can warm the tortillas on a nonstick pan smearing a bit of oil on either side. Spread each Tortilla with 1-2 tablespoons of Sauce. Place 2-3 Tbsp of Chilli along the center of the Tortilla.. Sprinkle Cheese and Onions on top of the Chili. Roll the Tortilla and place it seam side down in the pan.. Repeat with remaining tortillas. Spread remaining Sauce over the rolled Enchiladas.Sprinkle Cheese, and Onions Bake uncovered for 15-20 minutes at 400F/204C in the oven. Serve immediately.
"Disfrutar de su comida"