Easy Enchiladas
Easy Enchiladas couldn't be any easier to make. Make them as spicy as you wish and the recipe is a cinch to add ingredients to.
Servings 6 servings
Ingredients
- 1/2 cup Vegetable oil - divided
- 1 Onion, chopped
- 1 teaspoon Salt
- 3 teaspoons Chili powder -Use less or more depending on your own spiciness preference.
- 1 teaspoon Garlic powder
- 1 cup Water
- 1/4 cup Flour
- 1 Dozen Corn tortillas
- 1 pound Cheddar cheese, grated
Optional:
- Top with olives, sour cream or chives
- Add browned ground beef or shredded chicken (cook first!) or shredded beef (cook first!).
- Add Mexican or Spanish rice inside the enchiladas.
Instructions
- Heat oven to 350 degrees.
- Grate cheese and chop onion. Set aside. Fry tortillas in 1/4 cup oil to soften (don't over-fry!). Drip on paper towels. Set aside.
- Remove pan from heat. Add 1/4 cup oil to oil in frying pan.
- Add chili powder, salt, garlic powder, water and flour in a bowl or salad dressing shaker. Mix until smooth - no lumps!
- Put pan back on high heat. Add mixture, stirring constantly. Don't let it get stiff - add water if necessary. If "slimy" looking, add more flour. Remove from heat.
- Drag tortillas through sauce and place in baking pan. Add cheese, onions and meat if desired; roll. Pour remaining sauce over rolled enchiladas and sprinkle with cheese.
- Bake 10 minutes or until cheese is melted.