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Ingredients
- Tortillas:
- 3/4 c. flour
- 3/4 c. corn meal
- 1 cup cold water
- 1 egg
- shortening or cooking oil
- Filling:
- 1 can (15 oz.) chili
- 1/2 c. chopped onion
- 2-1/2 c. (10 oz) shredded cheese
Details
Servings 4
Preparation
Step 1
Tortillas: In medium mixing bowl, combine flour and corn meal. Add water and egg; beat until smooth. If necessary, add a little more water until batter is consistency of whipping cream. In a 6” skillet, melt about 1 t. oil over medium high heat. Pour ¼ c. batter into skillet, tilting skillet to coat bottom. Cook until dry on top, about 1-1/2 min. Using a wide spatula, turn over and cook other side. Continue making tortillas until all batter is used. Keep tortillas covered with towel to keep them from drying.
Filling: Place 2 T. chili, 1 t. onion, and 2 T. cheese in center of each tortilla. Roll up and place seam-side down on greased 10x6” baking pan (1-1/2 quart). Cover with any remaining cheese, chili and onion. Bake at 350 for 15-20 min. until cheese melts and enchiladas are heated through.
To make ahead, prepare, cover and refrigerate. Bake 25-30 min. until heated through.
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