Best 5 Wick Fowlers Classic Chili Enchiladas 12 Enchiladas Recipes
Welcome to a culinary journey where flavors dance upon your taste buds! Get ready to embark on a delightful adventure with Wick Fowler's Classic Chili Enchiladas. These tantalizing enchiladas are a symphony of taste and texture, featuring tender, juicy chicken or flavorful beef enveloped in a rich, savory chili sauce. Each bite is a fiesta of sensations, with the spicy kick of the chili perfectly balanced by the creamy, cooling sour cream and the sharp, tangy cheese.
But that's not all! This recipe article offers a treasure trove of culinary delights, including a vegetarian chili enchilada variation for those who prefer a meatless option. Additionally, discover the secrets of making the perfect chili sauce from scratch, ensuring an explosion of flavor in every bite. And for those who crave a bit of heat, there's a special section dedicated to creating a spicy chili sauce that will set your taste buds ablaze.
Indulge in the ultimate enchilada experience with Wick Fowler's Classic Chili Enchiladas. This comprehensive recipe article provides everything you need to create this iconic dish, from selecting the right ingredients to perfecting the cooking techniques. So, gather your aprons and let's embark on a culinary adventure that will leave you craving more!
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 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 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
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
CHEESY CHILI ENCHILADAS
If you love chili and cheese, this recipe is for you.
Provided by NASCAR24FAN
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
- Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g
Tips:
- Use a large skillet to brown the beef and sausage. This will help to prevent the meat from overcrowding and steaming, which can result in a less flavorful chili.
- Season the meat generously with chili powder, cumin, and garlic powder. These spices are essential for giving the chili its classic flavor.
- Simmer the chili for at least 30 minutes. This will allow the flavors to develop and meld together.
- Use a variety of cheeses in the enchiladas. This will add flavor and texture to the dish.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.
Conclusion:
Wick Fowler's Classic Chili Enchiladas are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a party. The combination of flavorful chili, tender chicken, and gooey cheese is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
