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Mexican: Cheese Enchiladas

Source of Recipe


Unknown






List of Ingredients



• 4 Tbsp flour
  
• 3 Tbsp chili powder
  
• 1/4 cup melted butter or oil
  
• 2 tsp ground cumin
  
• 1 tsp salt
  
• 1 beef bouillon cube
  
• 1/2 tsp garlic powder
  
• 1 tsp black pepper
  
• 3 cups boiling water
  
• 12 corn tortillas
  
• 10 ounces grated Cheddar cheese
  
• 1 large onion, diced or chopped
  
• 1/2 cup chopped green pepper
  
• 1-1/2 cups cooking oil (for frying)
  






Instructions



1. Brown the flour at about 450 degrees (F), for 10 to 15 minutes; do not let it burn. Combine the browned flour with the other dry ingredients and blend with the butter or 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 addthe remaining water. Simmer the sauce for about one hour, stirring occasionally.
   
   
2. Fry the tortillas, one at a time, for 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 the skillet, then dip them in the hot enchilada sauce.
   
   
3. Place one tortilla on a plate and spoon a tablespoon of green pepper-onion mixture along a line about 1-1/2 inches from the center of the tortilla. Place 1 tablespoon of cheese along that line also. Carefully roll the tortilla (it will be hot) around the filling and place it seam-side down in a rectangular baking dish. Repeat with all of the tortillas. Pour the remaining sauce over the enchiladas and then spread some of the remaining onions and peppers over the top. Finally, top it with a generous portion of the grated cheese.
   
   Bake at about 300 (F) for 15 to 20 minutes; do not overcook!