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Enchiladas

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Ingredients/Components

water - 2 c
cocoa - 1 Tbsp
vegetable oil - 4 Tbsp
all-purpose flour - 3 Tbsp
clove garlic, minced - 1 item
chopped onion - 1/2 c
chili powder - 3 4
salt to taste - 1 item
chicken bouillon cube - 1 item
corn tortillas - 12 item
Monterey Jack cheese, grated - 8 oz
Cheddar cheese, grated - 8 oz
Cheddar cheese - 2 lb
cans cream of mushroom soup - 2 item
tortillas - 3 doz
onion, diced fine - 1 item
cans green chiles - 3 item
chorizo - 1 lb
cans soup water - 2 item
oregano, salt, pepper and garlic salt - 1 item

How to make enchiladas:

Saute garlic in oil until soft. Add flour and chili powder. Cook and stir to make a roux. Add water, cocoa, bouillon cube and salt. Bring to a boil. Reduce heat and simmer 5 minutes or until bouillon cube is dissolved. Mix together Monterey Jack cheese, Cheddar cheese and onion. Heat oil in skillet over medium heat. Quickly dip each tortilla in hot oil to soften. Place 1 tablespoon cheese mixture in center of tortilla and roll. Place, seam side down, in baking dish. Spoon sauce over enchiladas. Sprinkle with onions and remaining cheese. Bake at 350° for 20 to 30 minutes or until cheese melts. Yields: 12.

Recipe categories: Poultry, Meat, High calcium.

Rating:

3.7

Average rating: 3.7, total votes: 3

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