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ENCHILADAS




Source of Recipe


Neighbor


List of Ingredients




1 pkg. Chiles Ancho
1 can tomato soup
1 to 2 cups water
2 cups vegetable oil
4 pkgs. corn tortillas (Atotonilco)
1 large Chijuajua Cheese, shredded
1 cup onion, chopped fine
1 small Rancherito Cheese

Recipe



Boil chiles til tender. Remove stems and seeds. Discard water. Place chiles, tomato soup and 1 cup water in blender. Liquify. If too thick add more water. Pour sauce in pot and heat, do not boil. Keep warm on low flame.

Mix together Chijuajua Cheese and chopped onion in large bowl.

Pour oil into a frying pan and heat, not bubbling.

Fry 1 tortilla at a time in oil 30 seconds each side, just till puffs a little, you do not want them hard. Drain over the frying pan and dip in sauce til covered. Drip off over pot and place on a plate. Immediately put a handful of Chijuajua/onion mixture on one side of the tortilla and roll up. Place seam side down in a casserole dish or cookie sheet. Continue until you have used up all the tortillas.

Crumble Rancherito Cheese over enchiladas. If you have Chijuajua Cheese left over, sprinkle it on top of enchiladas also.

Serve immediately with shredded lettuce and cut up tomatoes.