Recipe#12532

Title: Cheese Enchiladas

Newsgroups: rec.food.recipes 
 From: Thomas Fenske tfdpress@acpub.duke.edu 
 Subject: Enchiladas 
 Message-ID: Pine.3.05.9402181326.B27325-c100000@teer5.acpub.duke.edu 
 Date: Fri, 18 Feb 1994 14:02:01 -0500 (EST) 

  Serving Size : 4
   Mexican, Main Dish                                                         
    
  
   Qty       Measurement      Preparation           Ingredient
   ---       -----------      -----------           ----------
   4         T.                                     Flour
   3         T.                                     Chili Powder
   1/4       Cup              melted                Butter or Oil
   2         t.               ground                Cumin
   1         t.                                     Salt
   1                          (optional)            Beef Bouillon cube
   1/2       t.                                     Garlic Powder
   Dash                                             Black Pepper
   3         Cups             Boiling               Water
   12                                               Corn Tortillas
   10        oz.              Grated                Cheese(cheddar/jack)
   1         large            diced or chopped      Onion
   1/2       Cup              diced or chopped      Green Pepper
   1-1/2     Cup              hot for frying        Cooking Oil
                                                    
   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 1/2 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
   1-1/2 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!