Our Family Food Favorites: Tex-Mex Enchiladas

Jun 29, 2015

Tex-Mex Enchiladas

I was cleaning out a box of saved recipes and found this recipe. It had my handwriting on it, saying that it was Wonderful! And, that it needed More Cheese! (I'd say DOUBLE the cheese.) I made the cheese enchiladas for dinner and we both Loved It! Jay asked me to make it again, soon!

Tex-Mex Enchiladas

Rated:

Submitted By: SHCMEOW

Photo By: missrochester

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 5

"Canned chili contributes to the sauce in this enchilada recipe with roots in Chihuahua, Mexico. Assemble and cook right away, or put it in the refrigerator for a quick meal later."

INGREDIENTS:

2 (11.25 ounce) cans chili without beans

1 cup enchilada sauce

1/2 cup vegetable oil

1 tablespoon chili powder

15 corn tortillas

1 pound shredded Cheddar cheese

1 onion, chopped

DIRECTIONS:

1.	Preheat an oven to 350 degrees F (175 degrees C).
2.	Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
3.	Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
4.	Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
5.	Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

Printed from Allrecipes.com 6/29/2015

Recipe shared by Robin.

"Saying Grace" by Norman Rockwell

This painting was created for the cover of The Saturday Evening Post’s 1951 Thanksgiving issue. It portrays a woman and a young boy saying grace in a crowded restaurant while the people around them glance in their direction. Rockwell was inspired to create this artwork by a reader of the magazine who saw a Mennonite family praying in a restaurant.

In 1955, the readers of The Saturday Evening Post voted Saying Grace as their favorite ever cover. The painting was sold for $46 million in an auction at Sotheby’s in December 2013. At that time, it set the record for the most expensive American painting ever sold at auction. The $46 million paid for Saying Grace remains the highest known price paid for a Norman Rockwell artwork.