"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Carol's Enchiladas Recipe

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This recipe for Carol's Enchiladas, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Kallus
Added: Monday, December 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup vegetable oil
2 tsp cumin
2 cloves garlic crushed (or garlic powder)
4 TBS flour or (masa harina)
2 2/3 cups hot water
2 TBS chile powder
1 tsp salt
Corn tortillas
Colby/jack cheese mix or American cheese
Fresh chopped onion

Directions:
Directions:
Mix together in a small bowl the dry ingredients: cumin, garlic powder, flour, chile powder and salt. Then add oil to a large pot to make the sauce. Dissolve the dry mixture in the oil over low heat. Cook for 1 minute, the oil will be incorporated with the spices then add WARM water. Use a wire whisk to mix all the ingredients until smooth. Bring to a boil turn down heat to simmer and thicken. Add more water if the sauce becomes too thick. Dip the corn tortillas into the warm sauce to coat then place in a greased casserole dish. Add cheese/beef/chicken and roll with crease side down, repeat till pan is full. Add remaining sauce over the top and add more cheese. Bake at 350 till cheese is melted about 5 - 10 minutes. Add fresh onion and serve.

Number Of Servings:
Number Of Servings:
16 enchiladas
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I like to layer the dry ingredients in a small jar and give as gifts to friends and teachers with the directions. It's like Homemade Gourmet!

 

 

 

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