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CHEESE ENCHILADAS Sauce: 3 Tbsp. vegetable oil 2 Tbsp. all-purpose flour 1/4 c. mild chile powder 2 c. beef broth 2 (10 1/2 oz.) cans tomato puree 1/2 tsp. dried leaf oregano 1/4 tsp. ground cumin 1/4 tsp. garlic powder salt to taste Enchiladas: 4 c. cheese, shredded (mild) 1 doz. tortillas 1 small onion, chopped 4 green onions, chopped 1/2 to 1 c. oil Sauce: Heat oil in large saucepan. Stir in flour and cook for 1 minute. Stir in chile powder. Add beef broth, tomato puree, oregano, cumin and garlic powder. Taste and add salt, if needed. Simmer 15 minutes. Makes about 4 2/3 cups. Enough for 1 dozen enchiladas. Enchiladas: Heat oil in medium skillet. With tongs carefully place 1 tortilla at a time in hot oil. Hold in oil for 3 to 5 seconds or until softened. Turn and do same on other side. Drain over paper towel. Immediately dip in sauce and remove at once. Place tortilla on a plate. Arrange some of the cheese and onions below center. Roll up tightly and place seam side down in shallow casserole dish. Preheat oven to 350 degrees. Cover enchiladas with remaining sauce and cheese and bake for 15 to 20 minutes. Garnish with green onions. Serve at once. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |