Red Chili Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 dozen corn tortillas2 cup sharp cheddar cheese, grated1/2 cup onion, finely chopped12 chili pods, stems and seeds removed4 1/2 cups water 3 Tbsp flour1 clove of garlic (or 1 tsp minced)1 Tbsp salt
Preheat oven to 350 degrees. Serving size: 2 rolls
In a blender, combine the chili pods and water. Blend on high for approximately 10 minutes. Meanwhile, in a medium bowl, combine the grated cheese and onion until well blended. Cover and Refrigerate until needed.
Continue blending the chili pods with the water, add the flour, then garlic, then salt. When completed blended, pour into a medium sauce pan. Cover and heat over medium until bubbly. Cool to room temperature or when ever is is not too hot to the touch.
Heat the corn toritillas, dip them in red chili, fill each tortilla with the cheese and onion mixture, roll and place into a 13x9 glass baking dish that has been sprayed with cooking spray.
Spoon any left over red chili over the tops of the enchiladas. Garnish the tops of the rolled enchiladas with any left over cheese. Bake at 350 degrees until heated thru and cheese is melted.
serving size: 2 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user TINAREE_2006.
In a blender, combine the chili pods and water. Blend on high for approximately 10 minutes. Meanwhile, in a medium bowl, combine the grated cheese and onion until well blended. Cover and Refrigerate until needed.
Continue blending the chili pods with the water, add the flour, then garlic, then salt. When completed blended, pour into a medium sauce pan. Cover and heat over medium until bubbly. Cool to room temperature or when ever is is not too hot to the touch.
Heat the corn toritillas, dip them in red chili, fill each tortilla with the cheese and onion mixture, roll and place into a 13x9 glass baking dish that has been sprayed with cooking spray.
Spoon any left over red chili over the tops of the enchiladas. Garnish the tops of the rolled enchiladas with any left over cheese. Bake at 350 degrees until heated thru and cheese is melted.
serving size: 2 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user TINAREE_2006.
Nutritional Info Amount Per Serving
- Calories: 364.9
- Total Fat: 15.6 g
- Cholesterol: 33.3 mg
- Sodium: 1,430.6 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 9.7 g
- Protein: 13.7 g
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