My Dads Enchiladas Recipes

Steps:

• Pre-heat your oven to 350 degrees. You will need a 9 x 13 casserole dish. Spray it lightly with non-stick cooking oil. Brown the burger and the onion in a large frying pan. When meat is totally browned, drain and set aside to cool.
• In a 10 inch (or so) skillet heat about 1/4 cup corn oil. Using tongs, fry one tortilla at a time in the oil for about 3-5 seconds on each side. If the tortilla starts to bubble up and harden you've fried it too long. Keep it limp. Note: The tortilla will be very hot after it is fried. I keep a small bowl of ice water nearby or leave the cold water trickling in the kitchen sink to cool my fingers. You'll learn fast how to handle them, lol.
• Using the tongs, move the tortilla to a flat surface like a cutting board. Place two tablespoons burger onion mix and one strip cheese on the tortilla, roll it up and place in a casserole dish seam side down. Line them up either way. My wife Vickie and I do this as a team, one frying the tortillas and one rolling. Repeat until all the enchiladas are lined up in the casserole dish.
• Pour the chili over the enchiladas. Sprinkle left over hamburger on top. You can also spread some of your favorite grated cheese on top. Bake about 30 minutes until you think the cheese has melted. Serve with your favorite hot sauce.

Steps:

• Heat oven to 350°F.
• Mix chicken, cumin and 1/2 cup each salsa and cheese in bowl.
• Spread 1/2 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Spoon chicken mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish. Top with remaining salsa and cheese.
• Bake 20 min. or until heated through.

Steps:

• Brown the burger and about half of the onions in a large frying pan. When meat is totally browned, drain and set aside to cool. In a small skillet heat about 1/4 cup corn oil. Using tongs, fry one tortilla in the oil for about five seconds on each side. If the tortilla starts to bubble up and harden you've fried it too long. Keep it limp. Using the tongs, place the tortilla on a flat surface like a cutting board and place two tablespoons burger onion mix and one strip cheese on the tortilla. Roll it up and place in a twelve inch Dutch oven or the casserole dish seam side down. My wife Vickie and I do this as a team, one frying the tortillas and one rolling. Repeat until all the enchiladas are layered in the pot. Add the rest of the onions to the chili pour the over the enchiladas. Sprinkle left over hamburger on top. You can also spread some of your favorite grated cheese on top. Put 16 coals on top and 8 coals underneath and cook, usually about 30 minutes. Yum! Or...preheat your kitchen oven to 350°. Same amount of time. Top with any hot sauce. I like Sriracha sauce. Note: The tortilla will be very hot after it is fried. I keep a small bowl of ice water nearby or leave the cold water trickling in the kitchen sink to cool my fingers. You'll learn fast how to handle them.

Steps:

• In saucepan, melt butter. Stir in flour, then broth; cook until thick and bubbly.
• Remove from heat and add sour cream and half of cheese. Add hot sauce to taste.
• Stir 2/3 cup of sauce into chicken. Add onions.
• Fill tortillas with chicken mixture, roll up, and place in 9x13 pan.
• Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.
• Bake at 350 degrees for 25 minutes.