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Cheese Enchiladas (thing)
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thing
)
by
Lometa
Thu Feb 01 2001 at 19:48:20
Making the Sauce
12 stemmed and seeded dried
Anaheim Chiles
1 Quart
Water
1
Garlic Clove
, peeled
6 Tablespoons
Lard
or
Canola Oil
2 Tablespoons
Flour
3/4 Teaspoons Garlic Powder
½ Teaspoon
Salt
Bring the chiles and water to a boil in a
gallon-sized pot
. Remove from the heat and let cool. Remove the chiles from the water and save the water for
pureeing
. Pureé the chiles and garlic in a food processor adding enough water to the food processor to give the puree a
gravy-like
consistency. Heat 2 tablespoons lard or canola oil in a
saucepan
over medium-high heat and add the flour while
constantly stirring
. Add chile pureé, garlic powder and salt.
Simmer
15 minutes, stirring occasionally.
Making the Enchiladas
12
Corn Tortillas
1 lb. shredded
Monterey Jack Cheese
1/4 lb.
Queso Cotija
(aged Mexican cheese) or
Romano
or
Parmesan Cheese
Shredded
Iceberg Lettuce
(optional)
Chopped
Plum Tomatoes
(optional)
Chopped
Green Onions
(optional)
Sour Cream
(optional)
Chopped Ripe
Olives
(optional)
Salsa
(optional)
Preheat oven to 350 degrees F. Heat the remaining lard or canola oil in a small
sauté pan
over medium-high heat. Using tongs,
dip a tortilla quickly
in the oil and place on a sheet pan. Sprinkle an ounce or two of the jack cheese in a line across the middle of the tortilla. YOu can add shredded chicken or sometimes I like to add
black beans
. Starting at the edge of the tortilla that is directly across from the line of cheese,
roll the tortilla
until it just folds over itself. Place the filled tortilla with the flap down in a glass casserole dish just large enough to accommodate 12 enchiladas in a single layer. Repeat this process until all tortillas and cheese are used. Pour enough
chile sauce
over the tortillas to just moisten the entire surface. Bake for 20 minutes
uncovered
. Remove from oven and sprinkle with the
queso cotija
. If desired, garnish the enchiladas with sour cream, salsa, olives,shredded iceberg lettuce, chopped plum tomatoes and chopped green onions.
Tip: For a quicker version, canned
red enchilada sauce
is a good substitute.
Latin American Recipes
Green chile enchiladas
Baked enchiladas
parmesan cheese
The Big Enchilada
aardvark enchiladas
plum tomato
Chile
Spicy southwestern corn
Sacromonte Omelette
The F rule for pizza toppings
Sofrito
HPV
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