"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheese Enchiladas Recipe

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

Contributor:  
Contributor:  
Jo Ann Squire
Added: Wednesday, September 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 oz butter
gal. water
cup tomato paste
1 T. chili powder
1 T. paprika
3 T. beef base granules
1 cup flour
2-3 doz. Corn tortillas
2 lbs each cheddar and monterey jack cheese, grated
1 cup chopped green onions
2 cups veg. oil

Directions:
Directions:
Melt 3 oz. butter and add next 6 items. Bring to a boil, then cool slowly for about 1 hour. Turn off heat and thicken.
Thickening:
Add 1 cup of sifted flour to 2 cups cold water. Stir well. Then add slowly to the above hot mixture, stirring constantly.

Dip corn tortillas in hot oil. Sprinkle onions in grated cheese and fill tortillas. Place filled tortillas on a pan. Then add the sauce and top with grated cheese. Bake in the oven at 400-500 for about
3-5 minutes until cheese is completely melted.

Number Of Servings:
Number Of Servings:
24-36 enchiladas
Personal Notes:
Personal Notes:
*I was told this is the recipe from Casa Melinda.
The enchilada sauce is great over any type of enchiladas.

 

 

 

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