Wick Fowlers Classic Chili Enchiladas 12 Enchiladas Recipes
WICK FOWLER CLASSIC CHILI ENCHILADAS
Provided by Reily Products
Number Of Ingredients 11
Steps:
- Prepare chili kit according to package directions, saving masa for another use. Preheat the oven to 350˚F. Spray a 9-by-13-inch baking dish with nonstick spray, Wrap tortillas in a damp paper towel and microwave 30 seconds to soften. Roll about 1 tablespoon of each cheese in each tortilla and place seam-side down in prepared baking dish, fitting them snugly. Spread chili over top, covering completely. Sprinkle remaining cheese. Bake for 15 to 20 minutes, or until cheese is melted and enchiladas are hot. Whisk sour cream, 1 tablespoon water and pinch of salt in a small bowl. Drizzle sour cream over enchiladas. Sprinkle with onions and serve.
WICK FOWLER'S CLASSIC CHILI ENCHILADAS (12 ENCHILADAS)
I am a Wick Fowler chili head, but after I made these enchiladas tonight with my left over chile, I am now a Wick Fowler enchilada head too. You normally get those watered down enchiladas, but these are different.These are awesome with the thicker chili, cheese and additional onion. Make the chili the day before, then reheat the chili in the microwave a little the day you make the enchiladas so it spoons easily and go for a real treat and keeper. My favorite enchilada recipe was just replaced with this one tonight!
Provided by OneEyeJack
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Dip each tortilla in hot oil, turning once to soften.
- Blot on paper towels. (I did not use the cooking oil to soften the corn tortillas, I wrapped all 12 in a paper towel, sprinkled water on the paper towel, and put them in the microwave for a minute.).
- Spoon about 2 tablespoons of Wick Fowler Chili down the middle of the tortilla.
- Sprinkle on the grated cheese and onion.
- Roll up and place seam down in baking dish.
- Cover the rolled tortillas with the remaining chili, onion and grated cheese, in that order.
- Bake at 350F for about 30 minutes or until cheese is melted and enchiladas are hot.
WICK FOWLER'S AUTHENTIC TEXAS CHILI - BEST CHILI IN TEXAS!
We all want to brag and say, "this is the best chili" I ever ate; but after 50 plus years of trying and searching different chili recipes this is the best I found for me. Try this first before adding "all" of the packets supplied and then add the "hot" for your own taste.. Don't use the RED PEPPER the first time, I like to use an extra onion, bell pepper, and a can of diced tomatos drained. This is at the bottom of the directions. After you go down this road the first time, heat it up to your likes the next time, but at least this way you have a base line to work from, I'm still on the base line. Try it, see what you think.
Provided by OneEyeJack
Categories < 4 Hours
Time 1h30m
Yield 1 qt, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef or cubed beef and add the onions,bell pepper and garlic-Drain the fat.
- ADD the following and stir:.
- 1 - 46 oz can of Campbell tomato juice.
- 1 - 15 oz can diced tomatos - drained -.
- ADD the seasoning packets, except RED PEPPER AND MASA. (Try the Masa the first time, you might like it, it changes the taste of the chile, I don't use it because of that reason).
- COVER and simmer 30 minutes or until meat is tender. Stir occasionally.
- For a thicker chili, stir the packet of Masa flour into 1/4 cup of warm water.
- Stir into chili and simmer 30 minutes.
Nutrition Facts : Calories 389.3, Fat 23, SaturatedFat 8.9, Cholesterol 102.8, Sodium 705.5, Carbohydrate 15.3, Fiber 2.4, Sugar 11.1, Protein 30.9
WICK FOWLER'S CHILI - RICK'S VERSION
Basically I just measured the ingredients in the package and substituted fresh onion and garlic. I usually mix up several of these and store them in ziplock bags to use later.
Provided by rickscott
Categories Meat
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown hamburger meat and drain off fat.
- Return to heat, add onion and garlic, cook until onion is softened.
- Add tomato sauce, tomatoes, and water.
- Stir in dry ingredients except masa harina.
- Cover and simmer for 30 minutes or longer for spicier flavor.
- Add masa harina dissolved in water.
- Stir in pinto beans.
- Simmer another 20 minutes.
Nutrition Facts : Calories 470.6, Fat 19.9, SaturatedFat 7, Cholesterol 101.5, Sodium 1047.2, Carbohydrate 34.5, Fiber 13.1, Sugar 6.1, Protein 41.5
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