Recipe#12535

Title: Cheese Enchiladas 04

Newsgroups: rec.food.recipes 
 From: mike.henley@yob.com (Mike Henley) 
 Subject: Burritos, enchil 
 Sender: paradigm@metronet.com (PARADIGM) 
 Message-ID: <6952.150.uupcb@yob.com> 
 Date: Sun, 10 Jul 1994 02:53:25 GMT 
 Organization: Ye Olde Bailey BBS - Houston, TX - 713-520-1569 

Here is a good basic cheese enchilada and one tomato salsa recipe. The salsa
 request is too general - there are red salsas, green salsas, fruit salsas,
 tomatillo salsas, cheese salsas and so on. I hope this one suits your needs.
 Title: Old Fashioned Tex-Mex Cheese Enchiladas
 Categories: Texas/s.w., Cheese
 Yield: 1 lot
 4 tb Flour                               1 ds Black Pepper
 3 tb Chili Powder                        3 c  Boiling Water
 1/4 c  Melted Butter or Oil               12    Corn Tortillas
 2 ts Ground Cumin                       10 oz Grated Cheese(cheddar/jack)
 1 ts Salt                                1 lg Onion diced or chopped
 1    Beef Bouillon cube                1/2 c  Green Pepper diced or chopt
 1/2 ts Garlic Powder                   1 1/2 c  Cooking oil hot for frying
 Brown the Flour at about 450F. for 10-15 minutes; 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 tortilla on a plate
 and 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!
 You can optionally add some spiced, cooked ground beef or some spiced
 cooked boneless chicken to the filling; reduce the onion/pepper/cheese
 amount by one-half and add one tablespoon of meat filling.
 From: tfdpress@acpub.duke.edu (Thomas Fenske)
 MMMMM
 MMMMM----- Recipe via Meal-Master (tm) v8.00
 Title: Salsa Fresca
 Categories: Sauces, Mexican, Texas/s.w.
 Yield: 4 servings
 1 c  Tomato Juice,Canned                 1    Serrano, Finely miniced
 1 1/2    Whole Tomatoes,Fresh            1 1/2 ts Salt
 1/2    Whole Onion, Raw, Chopped           1    Garlic,Clove,Raw, Fine chop
 2 tb Cilantro, Fresh, Chopped          1/8 ts Sugar
 1    Jalapeno, Finely minced        
 Blend together well and refrigerate at least 2 hours before serving.
 Recipe By: Karen Mintzias
 MMMMM
 ** Mike Henley - mike.henley@yob.com **