Chili Enchiladas
Chili Enchiladas is an moderately easy dinner. Made with 2 (15 1/2 oz.) cans chili, or homemade chili, 1/4 c. chopped onion, 2 c. shredded cheese (8 oz.), 1 c. bisquick baking mix and 1/4 c. cold water, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Oven to 350Β°.
Mix 1/2 chili, 2 tablespoons onion and
1 cup of cheese; set aside.
Stir baking mix and water to a soft dough.
Gently smooth dough into ball on floured board. Knead times.
Divide equal parts. Shape each part a ball.
Roll each ball into a 5 inch circle and dust with cornmeal.
Bake circle on hot ungreased cookie sheet about 1 minute on each side or until light brown. Spoon about 1/3 cup of chili on center of each circle. Roll up, seam side down in ungreased baking dish (9 x 13-inch).
Spoon remaining
Sprinkle with remaining and cheese.
Uncovered
20 minutes or until cheese is melted. Makes 4 to 6 servings.
Great way to use left over chili.
π· Perfect Pairings
Complete your meal with these
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