All-American Enchiladas Recipe
Ingredients
| Salad oil | 1 Tablespoon | |
| Onion | 1 Small, chopped | |
| Green chiles | 1⁄4 Cup (4 tbs), chopped | |
| Canned tomato sauce | 15 Ounce (1 Large Can) | |
| Liquid hot pepper seasoning | 6 Drop | |
| Corn tortillas | 12 | |
| Frankfurters | 12 | |
| Canned chile con carne | 30 Ounce (Two 15 Ounce Cans) | |
| Shredded cheddar cheese/Shredded jack cheese | 8 Ounce (2 Cups) |
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.
Chef
