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ENCHILADAS 3 doz. corn tortillas salad oil for frying 2 lb. Longhorn cheese 1 small onion (not green) 1/2 bottle Gebhardt chili powder 1/4 c. flour 1 tsp. salt dash of pepper about 4 c. water Preheat oven to 375 degrees. Pour about one inch of salad oil in a 9-inch skillet. Heat until medium hot. Tortilla will sizzle and puff-up when oil is sufficiently hot. Fry each of the 3 dozen tortillas until limp, not crisp. Remove tortilla to a cookie sheet. Spread fried tortillas on the cookie sheet all about so they will cool to the touch. Grate cheese, then grate about 3 teaspoons of onion (not green) together in a large bowl. Toss gently until onion and cheese are evenly distributed; set aside. In same skillet tortillas were cooked, save about 1/4 cup of leftover salad oil. Heat oil until warm. Combine 1/4 cup flour and 1/2 bottle of chili powder, 1 to 1 1/2 teaspoon salt and a dash of black pepper. Dump into warm oil, stirring until there are no more lumps. Gradually add enough water to make a thin chili sauce. Will be like thin gravy. Stir constantly until sauce is the right consistency. Turn off as soon as sauce is the correct texture. Let sauce cool for about 10 minutes. To assemble enchiladas: Stack cooled tortillas on a dinner plate. Dip a tortilla in cooled chili sauce. Lay flat on cookie sheet; sprinkle with small handful of cheese/onion mixture in center of tortilla. Then roll tortilla completely closed. Place tortilla seam-side down on cookie sheet right at the edge of the pan. Continue assembling enchiladas until all tortillas have been used. Crowd the enchiladas by pushing them very tightly together. You will be able to get them all on a large cookie sheet. Pour leftover chili sauce on top of enchiladas and sprinkle extra cheese/onion mixture atop of enchiladas and extra sauce. Place cookie sheet (uncovered) in preheated oven for 10 to 15 minutes until cheese has melted inside enchiladas. Serve immediately or keep warm by covering with aluminum foil and leaving in the oven. Leftovers are no problem. Fry a leftover enchilada in a skillet in the morning adding a fried or scrambled egg. Super delicious! Or simply wrap leftover enchiladas in aluminum foil and reheat in the oven or pop in the microwave for a few minutes. 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. |