Texas Cheese Enchiladas

Recipe Ingredients

12		Corn tortillas
4 tablespoons	60ml	Cooking oil
2 tablespoons	30ml	Onions - chopped (large)
4 cups	584g / 20oz	Grated cheddar cheese
2 tablespoons	30ml	Shortning - (lard best)
2 tablespoons	30ml	Flour
2 tablespoons	30ml	Chile powder or ground chile

Recipe Instructions

Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2" x 8-3/4") to cook them. Lightly grease the utility pan (for authenticity use laed). Preheat the oven to 400F. Chop onions and grate cheese. Saute the onions lightly in 2 T. oil. Melt lard in a skillet, stir in the flour and make a light roux. Add ground chiles or chile powder, water and salt, and cook until thick. Of commercial chile powders, Gebhardt's from San Antonio is best, but not as good as ground *chiles pasillas*. Heat the remaining oil in a skillet. Using kitchen tongs, dip each tortilla in hot oil until well softened (about 15 seconds). Hold tortilla up and allow oil to drip back into the skillet. Using the tongs, dip tortillas in chile gravy. Place the tortilla in the Pyrex pan, put a good sized pinch of cheese and onions in the middle, and roll the tortilla, placing the flap side down. Continue filling and rolling tortillas until the pan is full. Pour more chile gravy on top of the enchiladas, sprinkle the top generously with mor e grated cheese, and pop into preheated oven. Cook only until the cheese begins to bubble (about 10 minutes). Serve immediately.

Source:
Woman's Day - 6/3/97

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