All-American Enchiladas Recipe
Summary
Ingredients
1 tablespoon salad oil
1 small onion, chopped
1/4 cup seeded and chopped canned California green chiles
1 large can (15 oz.) tomato sauce
4 to 6 drops liquid hot pepper seasoning
12 corn tortillas
12 frankfurters
2 cans (15 oz. each) chile con carne
2 cups (about 8 oz.) shredded Cheddar or jack cheese
Directions
Pour oil into a wide frying pan over medium heat; add onion and saute until limp.
Stir in chiles, tomato sauce, and hot pepper seasoning; heat to simmering.
Dip each tortilla into sauce; drain briefly.
Place frankfurter on top and spoon over about 1 1/2 of the chile con came, then sprinkle with about 1 1/2 tablespoons of the cheese.
Roll tortillas and place, seam side down, in a greased 9 by 13-inch baking pan.
Pour remaining sauce over all.
Cover and bake in a 350° oven for 25 minutes.
Uncover, sprinkle with remaining cheese, and bake for 5 minutes more or until cheese is melted.
Stir in chiles, tomato sauce, and hot pepper seasoning; heat to simmering.
Dip each tortilla into sauce; drain briefly.
Place frankfurter on top and spoon over about 1 1/2 of the chile con came, then sprinkle with about 1 1/2 tablespoons of the cheese.
Roll tortillas and place, seam side down, in a greased 9 by 13-inch baking pan.
Pour remaining sauce over all.
Cover and bake in a 350° oven for 25 minutes.
Uncover, sprinkle with remaining cheese, and bake for 5 minutes more or until cheese is melted.
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