Text 16233, 66 rader
Skriven 2014-08-26 08:10:50 av Dave Drum (1:261/38)
Ärende: Chile 7384
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Old Fashioned Tex-Mex Cheese Enchiladas
 Categories: Cheese, Vegetables, Chilies
      Yield: 1 Lot

      4 tb Flour
      1 ds Black pepper
      3 tb Chilli spice mix
      3 c  Boiling water
    1/4 c  Melted butter
     12    Corn tortillas
      2 ts Ground Cumin
     10 oz Grated Cheddar or jack
           - cheese
      1 ts Salt
      1 lg Onion; diced or chopped
      1    Beef Bouillon cube
    1/2 c  Bell pepper; diced or chop'd
    1/2 ts Garlic Powder
  1 1/2 c  Oil for frying

  Brown the Flour at about 450øF/232øC for 10-15 minutes; 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 tortilla on a plate and spoon about 1 tablespoon of
  a mixture of the Onion and Green Pepper along a line about
  1 1/2" 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 300øF/150øC for 15-20 minutes. DO NOT OVER
  COOK!

  You can optionally add some spiced, cooked ground beef or
  some spiced cooked boneless chicken to the filling; reduce
  the onion/pepper/cheese amount by one-half and add one
  tablespoon of meat filling.

  From: Thomas Fenske

  Uncle Dirty Dave's Archives

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... One of these coconuts is a meal for a man, both meat and drink - Marco Polo

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)