Ingredients Jump to Instructions ↓

  1. MMMMM-- Recipe via Meal-Master (tm) v8.01

  2. Title: Texas Cheese Enchiladas

  3. Categories: Mexican, Cheese

  4. Yield: 4 servings

  5. 12 Corn Tortillas

  6. 4 tb Cooking Oil

  7. 2 lg Onions, Chopped

  8. 4 c Grated Cheddar Cheese

  9. 2 tb Shortning (Lard Best)

  10. 2 tb Flour

  11. 2 tb Chile Powder Or Ground Chile

  12. 3 enchiladas per person. Use a Pyrex utility pan

  13. 13-1/2 x

  14. 8-3/4"

  15. 400øF. Chop onions and grate cheese. Saute the onions lightly in 2 T. oil. Melt lard in a

  16. skillet; stir in the flour and make a light roux. Add ground chiles

  17. or chile powder, water and salt, and cook until thick. Of commercial

  18. chile powders, Gebhardt's from San Antonio is best, but not as good

  19. as ground *chiles pasillas*. Heat the remaining oil in a skillet.

  20. Using kitchen tongs, dip each tortilla in hot oil until well softened

  21. 15 seconds

  22. the skillet. Using the tongs, dip tortillas in chili gravy. Place the

  23. tortilla in the Pyrex pan, put a good sized pinch of cheese and onions in the middle, and roll the tortilla, placing the flap side

  24. down. Continue filling and rolling tortillas until the pan is full.

  25. Pour more chili gravy on top of the enchiladas, sprinkle the top

  26. generously with more grated cheese, and pop into preheated oven. Cook

  27. 10 minutes

  28. immediately.

  29. MMMMM


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