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“My dad made these for us when we were kids, and it's remained a family favorite. Several years ago I made it for friends from out of state, one of whom said it was incredible but heavy, hence the name "Bricks." If you're looking for traditional Tex-Mex, real enchiladas, this is not the recipe for you. Yes, it's a heart attack on a plate. But what a wonderful way to go...”
READY IN:
40mins
SERVES:
6
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. About the chili: Wolf Brand isn't available everywhere, but you can order it online, and it beats other brands by a mile. If you absolutely must use another brand, go with Hormel, a distant second.
  2. In small skillet, heat oil (about 1" deep so you can submerge tortillas is it later). In large skillet, brown meat.
  3. When meat is fully cooked, add 2 cans chili to it.
  4. Mix in picante & Worcestershire until well combined. Set aside.
  5. Preheat oven to 350°F.
  6. Using tongs, drop one corn tortilla in heated oil until softened (about 5-10 seconds).
  7. Remove from oil and place in 9x13 baking dish.
  8. Spoon generous amount of chili mixture down center of tortilla, top with cheddar, and roll it up. Place seam side down in baking dish.
  9. Repeat until dish is filled.
  10. Heat remaining can of chili and pour over top.
  11. Sprinkle remaining cheese on top and bake 20-25 minutes.
  12. Top with onion & serve.

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