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.
>
>
> --
> Rec.food.recipes is moderated by Patricia Hill at .
> Only recipes and recipe requests are accepted for posting.
> Please allow several days for your submission to appear.
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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.

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.
>
> > --
> > Rec.food.recipes is moderated by Patricia Hill at .
> > Only recipes and recipe requests are accepted for posting.
> > Please allow several days for your submission to appear.
> > Archives:http://www.cdkitchen.com/rfr/http://...s.alastra.com/
>
> 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

On May 26, 12:53 pm, -bwg > wrote:

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

Yes it does, and something like that should be called entomatadas, not
enchiladas, because they feature tomatoes, not chiles.

But there are other things about this recipe that have nothing to do
with either Tex-Mex or Mexican.

I've never seen or heard of anyone in real life dipping flour, instead
of corn, tortillas into sauce and trying to turn such a soggy mess
into any kind of 'ladas, be they enchiladas, entomatadas, enmoladas,
or enfrijoladas.

I can't imagine someone cooking such a mess as the oringinal poster's
recipe and then being proud of having cooked it.

David

"david the elder" > wrote in message
oups.com...
> On May 26, 12:53 pm, -bwg > wrote:
>
>> Doesn't "enchilada" mean chillied? Where are the chiles?
>
> Yes it does, and something like that should be called entomatadas, not
> enchiladas, because they feature tomatoes, not chiles.
>
> But there are other things about this recipe that have nothing to do
> with either Tex-Mex or Mexican.
>
> I've never seen or heard of anyone in real life dipping flour, instead
> of corn, tortillas into sauce and trying to turn such a soggy mess
> into any kind of 'ladas, be they enchiladas, entomatadas, enmoladas,
> or enfrijoladas.
>
> I can't imagine someone cooking such a mess as the oringinal poster's
> recipe and then being proud of having cooked it.
>
> David
>


Where I live most of the Mexicans make enchiladas with flour tortillas.
They don't use a sauce though. They use powdered chiles.


Ms P

On May 26, 3:50 pm, "Ms P" > wrote:

> Where I live most of the Mexicans make enchiladas with flour tortillas.
> They don't use a sauce though. They use powdered chiles.
>
> Ms P

That's interesting to me, especially enchiladas made without sauce. Do
you mind telling us where you live?

David

"david the elder" > wrote in message
oups.com...
> On May 26, 3:50 pm, "Ms P" > wrote:
>
>> Where I live most of the Mexicans make enchiladas with flour tortillas.
>> They don't use a sauce though. They use powdered chiles.
>>
>> Ms P
>
> That's interesting to me, especially enchiladas made without sauce. Do
> you mind telling us where you live?
>
> David
>

I live in the southwest corner of Kansas. It was quite the revelation to me
when I first moved here and couldn't get an enchilada like I was used to. A
lot of the old Mexicans here don't even eat corn tortillas. I was told they
consider corn tortillas "low class."


Ms P