"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spicy Enchiladas Recipe

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

Cindy Calder Rose
Added: Wednesday, July 6, 2005


1/4 c. onion, minced
1 clove garlic, minced
1/4 c. oil
1/2 c. flour
1/4 c. pure ground mild California chiles (powder form)
4 to 5 c. water
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. salt
2 beef bouillon cubes or 2 tsp. beef base
2 chicken bouillon cubes or 2 tsp. chicken base

1 dozen corn tortillas
3 c. longhorn cheddar cheese, grated
1/2 c. green onions, chopped
oil for frying
cooked chopped chicken or shredded beef (optional)

In a large frying pan heat oil and fry onion and garlic until onion is transparent. Add flour and chili powder and stir constantly. Mixture will be very thick and lumpy. Gradually whisk in water, stirring slowly and constantly until desired thickness is achieved. Add seasonings, salt and bouillon. Simmer sauce for 2 hours or more, stirring occasionally and adding a little water if necessary.

To prepare enchiladas cook tortillas in hot oil until soft. Mix grated cheese with green onions. Place approx. 1/4 cup of cheese mixture (and any chicken or beef if using) in the center of each tortilla and roll up. Place seam side down directly into frying pan with simmering sauce. Serve enchiladas when cheese is melted, about 15 minutes.

Personal Notes:
Personal Notes:
Pure ground mild California chili powder differs from traditional chili powder in the spice section. It is sold next to other traditional Mexican spices packaged in cellophane pouches.




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