Recipe#12534

Title: Cheese Enchiladas 03

Newsgroups: rec.food.recipes 
 From: dmferrell@happy.uccs.edu 
 Subject: Cheese Enchiladas & Sauce 
 Message-ID: <1994Jun1.090157.1@happy.uccs.edu> 
 Organization: University of Colorado at Boulder 
 Date: 1 Jun 94 09:01:57 MDT 

1 dz corn tortillas
 1 lb shredded mozzarella cheese or monterey jack
 1 small onion, diced fine
 2-3 tbsp shortening 
 2 tbsp flour
 2-3 tbsp red chili powder
 1 cup tomato sauce
 2 cups water
 garlic salt
 cumin 
 ground hot chili 
 Melt shortening in a heavy, large skillet.  Mix together the flour
 and chili powder (chili puro) and add to the skillet.  Cook on
 medium high heat until it begins to brown, stiring constantly.
 Add the sauce and seasonings.  You won't need too much cumin--probably
 just a pinch--it helps to bring out the flavor of the garlic.  Stir
 well.  Begin to add the water, stirring constantly, until it is
 the thickness of gravy. Reduce the heat to simmer and cook for
 about 1/2 hour, adding water if it becomes thick.
 Mix together the cheese and onions. Set aside.  On the highest
 setting, heat about 1/2 cup oil in a small skillet.  Soften the
 corn tortillas one at a time by quickly dipping the tortilla into
 the heated oil, then immediately turning it over and removing from
 the hot oil.  If you let it stay for any time at all it will begin
 to fry and harden like tortilla chips.  (or soften the tortillas
 in the microwave.  Cover the entire dozen with plastic wrap and
 heat on high for 1 1/2 to 2 minutes.)  Drain the excess oil off
 the tortilla, then dip into the sauce on both sides of the tortilla.
 Place a handful of the cheese into the center of the tortilla and
 roll up like a log.