texan enchiladas (m_c-tx)
| Measure | Ingredient |
|---|---|
| 1 pack | Tortillas |
| 1 can | Gebhardts chili |
| 10 ounces | Package cheddar cheese |
| Chopped onion | |
| Hot oil to cover tortilla | |
| ¼ cup | Water |
Heat chili; add ¼ cup water. Heat oil and drop one tortilla at a time, turn to other side and take out immediately; place them on paper towels.
Fill with one teaspoon of chili and one teaspoon of shredded cheese. Roll and place in pan until all tortillas in the package are finished. If any chili and cheese are left, spread over rolled tortillas. Place in oven for about 5 minutes. Before filling the tortillas, dip one by one in the chili; take out immediately and place on paper towels.
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