enchiladas #3

Categories
Maindish
Yield
4 Servings
MeasureIngredient
4 tablespoons Flour
3 tablespoons Chili powder
¼ cup Melted butter or oil
2 teaspoons Ground cumin
1 teaspoon Salt
Beef bouillon cube (optional)
½ teaspoon Garlic powder
1 dash Black pepper
3 cups Boiling water
12  Corn tortillas
10 ounces Grated cheese (cheddar/jack)
1 large Diced or chopped onion
½ cup Diced or chopped green pepper
1½ cup Cooking oil; for frying

From: Thomas Fenske <tfdpress@...> Date: Fri, 18 Feb 1994 14:02:01 -0500 (EST) Brown the Flour at about 450F. for 10-15 minutes; stir it a couple of times but do not let it burn. Combine the browned flour with the other dry ingredients and blend with the butter (oil) over low heat until smooth.

Slowly add the boiling water, about ½ cup at a time, stirring continuously. Add the bouillon cube and stir as you add the remaining water. Simmer the sauce for about one hour, stirring occasionally.

Fry the Tortillas, one at a time, for about five to ten seconds per side in the hot oil (they should not get crisp, this is just to "cook" them a little -- the time depends entirely on the temperature of the oil). Remove them from the oil, draining excess oil back into skillet and then dip them in the hot enchilada sauce.

Place the tortilla on a plate for preparation; spoon about 1 tablespoon of a mixture of the Onion and Green Pepper along a line about 1-½ inch from the center of the tortilla. Place about 1 tablespoon of cheese along that line also. Carefully roll (it will be hot) the tortilla around the filling and place it seam side down in a rectangular baking dish. Repeat with all the tortillas. Pour the remaining sauce over the enchiladas and then spread some of the remaining onions/peppers over the top. Finally, top it with a generous portion of the grated cheese. Bake at about 300F. for 15-20 minutes. DO NOT OVER COOK!

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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