Recipe: Chili Enchiladas with Bisquick Tortillas (1980's)

CHILI ENCHILADAS

Bisquick Tortillas (recipe follows)
1/2 pound ground beef
2 tablespoons chopped onion
1 (15 1/2 ounce) can chili (without beans)
1/4 teaspoon salt
Dash of pepper
1/4 teaspoon crushed red pepper seed
Margarine or butter, melted
1/3 cup chopped onion
1 1/2 cups shredded process American cheese (about 6 ounces)

Heat oven to 350 degrees F.

Prepare Tortillas.

Cook and stir beef and 2 tablespoons onion until beef is brown; drain.

Stir in chili, salt, pepper and pepper seed. Heat to boiling; reduce heat. Cover; simmer 10 minutes.

Brush both sides of tortillas with melted margarine. Place 1 tablespoon chili mixture, 1 teaspoon onion and 1 teaspoon cheese in center of each tortilla. Roll up; place in 2 rows in ungreased rectangular baking dish, l2x7 1/2x2 inches. Spoon remaining chili mixture over rolled tortillas. Sprinkle with remaining onion and cheese.

Bake until cheese is melted, about 15 minutes. 4 servings.

BISQUICK TORTILLAS
(Makes 8 tortillas)

1 cup Bisquick baking mix
1/4 cup cold water

Mix 1 cup Bisquick baking mix and 1/4 cup cold water in small bowl. Turn dough onto lightly floured board. Knead 1 minute. Shape dough into 8 balls. Roll each ball into 5-inch circle on board dusted with cornmeal.

Cook on ungreased griddle until light brown. Turn and cook other sides until light brown. Stack tortillas, covering with damp towel to keep them soft.

High Altitude Directions (3500 to 6500 feet): Use boiling water to make tortillas.

Source:
Magazine insert: Bisquick "No Time to Cook" Summer Recipe Book, Volume III (1980's)

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Hi Donna,

This isn't the recipe you requested but I'm posting a few recipes here that I found while looking for it. Maybe you can experiment with them to make something similar to it. Please post the recipe if you find it before we do.

Happy Cooking!

Betsy