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Cheese Enchiladas by Buckwheat

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  • Cheese Enchiladas by Buckwheat

    Buckwheat
    Posted April 30, 2006 05:10 PM

    Easy and authentic.

    About 1/2 cup oil
    2 large yellow onions
    5 cups Longhorn cheese, grated
    Sliced black olives
    Sliced green onions
    Cilantro
    SOur creaam

    GRAVY
    2 T. lard (Use lard for authentic taste)
    2 T. all purpose flour
    2 T. Chili powder
    Salt, to taste
    3-3 & 1 1/4 cups warm water*

    Preheat oven to 375-400
    Grease a 9x13 pyrex dissh

    Heat the lard in a skillet whisk in the flour to make light brown roux.

    Add the chili powder, water & salt, and whisk & cook until the mixture thickens.

    In another skillet heat the oil, and using tongs place the tortilla in the hot oil and cook for 10-15 seconds, and drain.
    Place the tortilla in the gravy and drain.
    Place the cheese and onion in the tortilla and roll up. Finish all of the tortillas to fill the pan.
    Pour any remaining gravy over the tortillas, and sprinkle with cheese, black olives, green onions.
    Bake for about 10 minutes or until the cheese is hot and bubbly

    garnish with sour cream and cilantro.
    Serve with home made refried beans, and red rice.
    A cold beer or margarita is great!


    *Sometimes we use chicken stock, but it is not necessary
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