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LOCATION: Recipes >> Mexican >> Cheese Enchiladas 01

Print this Recipe    Cheese Enchiladas 01

Serving Size : 4

4 tablespoons flour
3 tablespoons chili powder
1/4 cup melted butter or oil
2 teaspoons ground cumin
1 teaspoon salt
1 beef bouillon cube, optional
1/2 teaspoon garlic powder
dash black pepper
3 cups boiling water
12 corn tortillas
10 oz grated cheese
1 large diced or chopped onion
1/2 cup diced or chopped green pepper
1 1/2 cup 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!


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