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Old Fashioned Tex-Mex Cheese Enchiladas

Author/Submitted by: (Thomas Fenske)
Servings: 6
Categories: Cheese / Ethnic / Haven't Tried / Main Dish / Mexican

4  tablespoons  Flour
1  dash  Black Pepper
3  tablespoons  Chili Powder
3  cups  Boiling Water
1/4  cup  Butter, melted
12    Corn Tortillas
2  teaspoons  Ground Cumin
10  ounces  Grated Cheese, cheddar/jack
1  teaspoon  Salt
1  large  Onion, diced
1    Beef Bouillon cube
1/2  cup  Green Pepper, diced
1/2  teaspoon  Garlic Powder
    Cooking oil, for frying

1. Brown the flour at about 450F. 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.

2. 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 inch 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.

3. Bake at about 300F. 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.

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