Rolled Red Chili Enchiladas

Posted by chuckwagon

February 18, 2008

Ok, I hear you. You’re thinking… alright, this “If you ain’t sweatin, it ain’t chili” stuff is all well and good for those who enjoy burning lips and watering eyes but how about something for us folks who go for something a little more on the mild side?

So this ones for you, even though you could (as they say in the southwest) “Gringo” down any of our recipes to suite your personal taste. Let’s make some mild Rolled Red Enchiladas…

1 dozen corn tortillas
1½ lbs of ground meat (we like pork but beef, chicken or turkey can be used)
1 small onion chopped
¼ teaspoon garlic powder - more or less to taste
salt and pepper to taste
1 28 oz can red enchilada sauce
2 cups grated cheddar cheese
sour cream and sliced black olives for garnish

Preheat your oven to 350°

Cook the ground meat with the onion, garlic, salt and pepper until the meat is no longer pink. Drain off any excess fat.

At this point, I suggest you open the enchilada sauce and taste it. If you think you need a little more chili flavor, just sprinkle a little red chili powder over the meat and mix in well.

Quickly fry your tortillas in hot oil, then place them on paper towels to drain and cool enough to handle.

Spray a deep baking dish with non-stick spray. Spread a small amount of sauce over the bottom of the dish.

Put a couple of spoons full of meat mixture across the middle of a tortilla. Put enough so the enchilada will be about the size of a half dollar when rolled.

Sprinkle some cheese over the meat and starting at one edge, roll it up and place it in the baking dish seam side down,

When all are rolled and in the dish, pour the rest of the enchilada sauce evenly over the top. Sprinkle with the rest of the cheese. Bake about 30 minutes or until heated through and bubbly.

Garnish each serving with sour cream and sliced black olives. Chop some green onions over top if you like.

Serve with Spanish rice and refried beans and of course, a Sopapilla. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

Red Chili