Mexican

Red Chili Enchiladas is for Dinner.

Red Chili Enchiladas takes 30 minutes to prepare.

Red Chili Enchiladas takes 20 minutes to cook.

Red Chili Enchiladas makes 6 servings.

The ingredients for Red Chili Enchiladas are:

1 dozen corn tortillas
2 cup sharp cheddar cheese, grated
1/2 cup onion, finely chopped

12 chili pods, stems and seeds removed
4 1/2 cups water
3 Tbsp flour
1 clove of garlic (or 1 tsp minced)
1 Tbsp salt

Here is how you make Red Chili Enchiladas:

Preheat oven to 350 degrees. Serving size: 2 rollsIn 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 enchiladasNumber of Servings: 6Recipe submitted by SparkPeople user TINAREE_2006.

The nutritional information for Red Chili Enchiladas is:

• Servings Per Recipe: 6
• 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

Red Chili Enchiladas is Mexican cuisine.

The dietary needs meet for Red Chili Enchiladas is Vegetarian