Ingredients: |
Ingredients: Ranchero Sauce:
3 tbsp. oil
1 cup white onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
2 tbsp. Mexi-Food Seasoning (index)
3 tbsp. flour
2 cups chicken broth
1 (8 oz.) can tomato sauce
1 (14.5 oz.) whole tomatoes
water, if needed
Enchiladas:
2 cups enchilada sauce (above)
1 cup vegetable oil
12 corn tortillas
3 cups shredded cheese
1 cup white onion, chopped
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Directions: |
Directions:Sauce: Heat oil over medium heat in sauce pan. Add onion, celery, and bell pepper. Reduce heat and cook until onion is translucent, without browning vegetables. Add Mexi-Food Seasoning and flour, mixing well. Simmer until flour begins to color, less than 5 minutes. Add chicken broth, tomato sauce and tomatoes. Scrape bottom of pan and break up tomatoes into sauce. Turn heat to low and simmer gently for 30 minutes. Add water, if necessary. Makes 1 quart.
Enchiladas: Warm sauce. In an iron skillet, heat the oil. Dip tortillas in oil until limp. Place on paper towels to drain. Dip each tortilla in warm enchilada sauce and stack on a plate. Remove each tortilla from stack and fill with 2 heaping tbsp. of cheese and 1 tbsp. of onion. Roll up and place seam side down, side by side, in a casserole dish. Pour sauce over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 12 to 15 minutes.
Variation: For beef enchiladas, prepare a recipe of Taco Meet (index) and reduce cheese filling by 1/2; fill tortillas with beef, cheese, and onion. |
This recipe for Ranchero Cheese or Beef Enchiladas is from