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“Handed down from my first mother-in-law from Oklahoma in 1960. it is prepared kinda backward but tastes great to me. I make around 20 at a time,eat some and freeze the rest in portions.”
READY IN:
40mins
SERVES:
10
YIELD:
20 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350f.
  2. heat sauces together in 6" minimum diameter saucepan.
  3. heat a tablespoon of oil in a 6" minimum diameter frying pan.
  4. With tongs, immerse a tortilla in the sauce then put it in the frying pan for a few seconds, flip it over for a few seconds then lay it in a baking sheet.
  5. Repeat, putting a little oil into the pan for each tortilla until you have a stack of tortillas.
  6. Put desired amount of cheese, then onions on the tortilla, fold it and lay it seam down.When you have enough of them, spoon some sauce over them and sprinkle with cheese to your liking.Shove the pan in the oven for 10 min.to melt the cheese. To serve,put a serving of enchiladas on a plate with some cheese- sprinkled runny refried beans and heat 5 minute in oven.

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