Leftover Chili Con Carne Enchiladas at Jenifer Cortina blog

Leftover Chili Con Carne Enchiladas. Chop the onions and shred the cheese. Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish. Brown ground beef and drain grease. Do you love el fenix cheese enchiladas? Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable. Preheat oven to 350 degrees. Simmer over low heat for 10 minutes. Combine the chili, onion, and half of the processed cheese in a large bowl. I've got the secret to the el fenix enchilada gravy, otherwise known as chili con carne for you to make, too! Add flour and mix until completely dissolved. Do not overcook as you want them to stay soft and pliable. Season beef with minced onions, chili powder, paprika, cumin, garlic powder and salt. The recipe for the chili con carne sauce is here. Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). It's a perfect dinner that also makes great leftovers.

Do not overcook as you want them to stay soft and pliable. Brown ground beef and drain grease. Add flour and mix until completely dissolved. Season beef with minced onions, chili powder, paprika, cumin, garlic powder and salt. Chop the onions and shred the cheese. These classic texas enchiladas are filled with cheese and smothered with a homemade chili con carne sauce. Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Do you love el fenix cheese enchiladas? Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish. Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable.

The Best Enchiladas Con Carne The 2 Spoons

Leftover Chili Con Carne Enchiladas Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable. Do not overcook as you want them to stay soft and pliable. I've got the secret to the el fenix enchilada gravy, otherwise known as chili con carne for you to make, too! Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Brown ground beef and drain grease. Season beef with minced onions, chili powder, paprika, cumin, garlic powder and salt. Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable. These classic texas enchiladas are filled with cheese and smothered with a homemade chili con carne sauce. Combine the chili, onion, and half of the processed cheese in a large bowl. Add the tomato sauce and water and bring to a boil. It's a perfect dinner that also makes great leftovers. Do you love el fenix cheese enchiladas? The recipe for the chili con carne sauce is here. Add flour and mix until completely dissolved. Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish. Chop the onions and shred the cheese.