Kari's Authentic Tex-Mex Cheese Enchiladas - Recipe

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KARI'S AUTHENTIC TEX-MEX CHEESE
ENCHILADAS

SAUCE:

6 chicken bouillon cubes, dissolved in 6 cups boiling water
3 tbsp. chili powder
3 tsp. ground cumin
1 tsp. salt
1 1/2 tsp. garlic powder
8 tbsp. all-purpose flour
8 tbsp. corn oil (I use Mazola)

Make a roux by whisking the flour into the corn oil over medium low heat (3 or 4 on an electric range). When it is bubbling a little bit, whisk in the chili powder, cumin, garlic powder and salt.

Remove roux from heat for a moment and slowly whisk chicken broth into the roux. Watch the thickness of the roux until it gets to where you want it, then return to heat and let it come to a boil. It will thicken further, so you can keep adding chicken broth until it gets just right.

Keep warm on low heat, stirring occasionally, while you prepare the enchiladas.

ENCHILADAS:

12 red (corn) tortillas
3 to 4 cups grated cheddar cheese (12 to 16 oz.)
finely chopped onion (we like milder yellow onions best, but you can use white onions)

Stack doubled paper towels onto a platter or dish (you will put the fried tortillas between these to blot off excess grease).

Heat corn oil over medium heat (it's ready when the tortilla begins to sizzle instantly).

Fry tortillas, one at a time, for about 1 to 3 minutes, making sure the oil "washes over" the tortilla. When you remove them from the oil, they will "stand out" at the bottom edges just a little bit (a straight, narrow spatula works best for this).

Place tortillas, one at a time between paper towels until you have fried all 12. Remove oil from heat and turn off burner.

ASSEMBLY:

Ladle a thin layer of enchilada sauce into the bottom of your casserole dish or pan. Place a handful (give or take) of the grated cheese in the bottom center of a tortilla and roll up tightly, then place tortilla in the pan, "seam" side down. Do this until you've completed all of the enchiladas.

Ladle the sauce over the enchiladas, making sure to cover the edges of the tortillas. Spread a wide layer of grated cheese over the center of the enchiladas, then sprinkle with chopped onions.

Bake in preheated 425°F oven until cheese is melted and sauce is bubbling.

Serves 4 to 6.

Note: Leftover sauce makes a great Frito pie - with ground meat added, or a sauce to add to chalupas. It also makes good hotdog chili.

Submitted by: Kari

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recipe reviews
Kari's Authentic Tex-Mex Cheese Enchiladas

· Dec 7 · #191101

Kari (Texas) says:

Well, how wild. I can vouch for your recipe, Miss Kari. My husband will no longer eat enchiladas anywhere else. Our recipes are identical, right down to blotting our tortillas and the note afterward. The only difference is the sequence that I make my sauce and that I bake the enchiladas in the sauce and melt the cheese and onions after and at lower heat. They *are* absolutely delicious!
lol I guess parallel universes may exist.

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