On May 24, 6:42 pm, titluvr48 > wrote:
> Judy Bolton wrote:
> > Cheese Enchiladas
>
> > Making the enchilada sauce in a skillet makes it easier to dip the
> > tortillas.
>
> > Enchilada Sauce
>
> > 2 tablespoons oil
> > 1/2 cup chopped onion
> > 1 large garlic clove, minced
> > 1 tablespoon flour
> > 1/2 teaspoon dried oregano
> > 1/4 teaspoon ground cumin
> > 1 teaspoon salt, or to taste
> > 1 (1 3/4 -ounce) can tomato puree
> > 1 1/4 cups chicken broth
>
> > Enchiladas
>
> > 3 cups grated Monterey Jack cheese
> > 3 cups grated Cheddar cheese
> > 12 (8-inch) flour tortillas
> > Enchilada Sauce (from this recipe)
> > Sour cream
> > Picante sauce
>
> > Spray a 9-by-13-inch pan with nonstick spray. Set aside. Preheat the oven
> > to 350 degrees. Sauce: Heat the oil in a skillet. Saute onion and garlic
> > until soft. Add flour and cook 1 minute, stirring. Add remaining
> > ingredients and simmer, partly covered, for 15 minutes. Enchiladas: Mix
> > the cheeses. Warm tortillas briefly in the microwave. Using tongs, dip a
> > tortilla on both sides in the Enchilada Sauce. Place 2 or 3 tablespoons
> > cheese in its center. Roll up and place seam side down in the prepared
> > pan. Repeat until you have used up the tortillas. Pour remaining sauce
> > over the tortillas and sprinkle with leftover cheese. Bake uncovered for
> > 25 minutes or until the cheese is melted. Serve with sour cream and
> > picante sauce.
>
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>
> From a former cook in a Tex-Mex restaurant in Texas, great recipe, but
> you could add cubed onions to the cheese mix...hmmmm.

Doesn't "enchilada" mean chillied? Where are the chiles?

-bwg