Wick Fowler Classic Chili Enchiladas Food

WICK FOWLER ORIGINAL FAMOUS CHILI RECIPE

Steps:

• BROWN beef (drain fat, optional). ADD tomato sauce, water and all seasonings except the Masa and Red Pepper packets; stir. STIR in Red Pepper to taste (To make it hot, use the whole packet; for medium, use half.) COVER and simmer for 30 minutes or until meat is tender, stirring occasionally. THICKEN chili (optional): mix Masa in about ¼ cup warm water, stir into chili and simmer for 15 to 20 minutes. MAKE it your own by adding ingredients and toppings of your choice, like beans, diced tomatoes, chopped onions, chopped cilantro, chile peppers, avocado, shredded cheese, pico de gallo and sour cream.

WICK FOWLER'S CLASSIC CHILI ENCHILADAS (12 ENCHILADAS)

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

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 AUTHENTIC TEXAS CHILI - BEST CHILI IN TEXAS!

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.

WICK FOWLER'S CHILI - RICK'S VERSION

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.