Serves: 5
Total Calories: 271
Brown the burger and about half of the onions in a large frying pan. When meat is totally browned, drain and set aside to cool.
In a small skillet heat about 1/4 cup corn oil.
Using tongs, fry one tortilla in the oil for about five seconds on each side. If the tortilla starts to bubble up and harden you’ve fried it too long. Keep it limp.
Using the tongs, place the tortilla on a flat surface like a cutting board and place two tablespoons burger onion mix and one strip cheese on the tortilla.
Roll it up and place in a twelve inch Dutch oven or the casserole dish seam side down.
My wife Vickie and I do this as a team, one frying the tortillas and one rolling.
Repeat until all the enchiladas are layered in the pot.
Add the rest of the onions to the chili pour the over the enchiladas.
Sprinkle left over hamburger on top. You can also spread some of your favorite grated cheese on top.
Put 16 coals on top and 8 coals underneath and cook, usually about 30 minutes. Yum!
Or…preheat your kitchen oven to 350°. Same amount of time.
Top with any hot sauce. I like Sriracha sauce.
Note: The tortilla will be very hot after it is fried. I keep a small bowl of ice water nearby or leave the cold water trickling in the kitchen sink to cool my fingers. You’ll learn fast how to handle them.
This My Dad’s Enchiladas recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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