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Red Chile Enchiladas

18 corn tortillas
2-3 cups chopped cooked turkey or chicken
2 large onions, chopped finely
16 ounces cheese, longhorn. cheddar, muenster or Jack
red chile sauce (see below)

Grate the cheese. Reserve one cup for sprinkling over the top.
Slightly warm 2 cups of enchilada sauce in a a shallow bowl. If
desired saute the onions in a little oil. Toss the grated cheese
with the onions and meat. I divide the mixture into six parts in
the dish. each of the six parts will be used to fill three tortillas.
Spray the casserole pan with Pam. I use a large Pyrex pan. Put
the tortillas in a plastic bag and warm them in a microwave. This
makes them a little more pliable. Wrap the tortillas in a towel to
keep them warm. Di p the tortillas in the sauce and put the filling
in the center. spread it out in a line and roll the tortillas over
the filling. Continue filling and rolling tortillas until they are
all done. Pour the remaining two cups of sauce in lines down the
middle of the tortilla rolls. Sprinkle with cheese. Bake at 35
0 F for 30-40 minutes. The time this cooks depends on how closely
packed the rolls are. The sauce should be bubbling and the exposed
edge of the tortillas should be a little crisp.


Red Chile Enchilada Sauce

1/8 cup oil
1/8 cup bacon drippings
1/2 cup flour
1/4 cup chili powder (more or less to taste)
2 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 quarts chicken broth

Heat oil in saucepan. When hot, sprinkle the flour over the oil
and stir in. Brown the flour in the oil, stirring constantly. When
the flour is golden, remove from the heat . Stir in the garlic,
salt and spices Slowly stir in about a quart of broth while
whisking to remove lumps. Put back on the heat and cook to thicken.
It should be the consistency of a thin white sauce. As it thickens
add enough broth to get the right consistency. You need enough
sauce to dip the corn tortillas and to fully cover the pan of
enchiladas.

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