Tex Gourmet

Gourmet Recipes & Gifts

Cast Iron Corn

Any suggestions for improvement on my Enchilada recipe?

I start with a batch of really good chili that won me first prize at a local contest. I then melt a stick of unsalted real butter in a ten inch well cured cast iron skillet that my Grandma gave me years ago. I place a raw corn tortilla in the butter just long enough to make it nice and pliable and roll it up with 2 or 3 heaping tablespoons of the chili in the center. I place these in a glass casserole dish until it's full and pour a cup or two of the chili over the enchiladas and top with a couple cups of good grated cheese. This is popped into a 350 F. oven for about 30 or 45 minutes or until the cheese is a nice golden brown.

Sounds delicious.
For color just add some chopped green onions and black olives into the melted cheese.

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