Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans cream of mushroom soup; 3 cans green chiles; 2 cans (soup) water; oregano, salt, pepper and garlic salt; 1 lb. chorizo; 1 onion, diced fine; 2 lb. Cheddar cheese; 3 doz. tortillas; 1 clove garlic, minced; 4 Tbsp. vegetable oil; 3 Tbsp. all-purpose flour; 3 to 4 Tbsp. chili powder; 2 c. water; 1 Tbsp. cocoa; 1 chicken bouillon cube; salt to taste; 1/4 c. vegetable oil; 12 corn tortillas; 8 oz. Monterey Jack cheese, grated; 8 oz. Cheddar cheese, grated; 1/2 c. chopped onion

Servings: persons

2 cans cream of mushroom soup
3 cans green chiles
2 cans (soup) water
oregano, salt, pepper and garlic salt
1 lb. chorizo
1 onion, diced fine
2 lb. Cheddar cheese
3 doz. tortillas
1 clove garlic, minced
4 Tbsp. vegetable oil
3 Tbsp. all-purpose flour
3 to 4 Tbsp. chili powder
2 c. water
1 Tbsp. cocoa
1 chicken bouillon cube
salt to taste
1/4 c. vegetable oil
12 corn tortillas
8 oz. Monterey Jack cheese, grated
8 oz. Cheddar cheese, grated
1/2 c. chopped onion

1
Saute garlic in oil until soft.
2
Add flour and chili powder. Cook and stir to make a roux.
3
Add water, cocoa, bouillon cube and salt.
4
Bring to a boil.
5
Reduce heat and simmer 5 minutes or until bouillon cube is dissolved.
6
Mix together Monterey Jack cheese, Cheddar cheese and onion.
7
Heat oil in skillet over medium heat. Quickly dip each tortilla in hot oil to soften.
8
Place 1 tablespoon cheese mixture in center of tortilla and roll.
9
Place, seam side down, in baking dish.
10
Spoon sauce over enchiladas. Sprinkle with onions and remaining cheese.
11
Bake at 350u00b0 for 20 to 30 minutes or until cheese melts.
12
Yields: 12.

2049

kcal

Calories

147

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cans cream of mushroom soup, 3 cans green chiles, 2 cans (soup) water, oregano, salt, pepper and garlic salt, and more.

Yes, Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchiladas

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