12 corn tortillas
2 hortening (lard best)
4 tbsp cooking oil
2 lour
2 yellow onions, large, choppe
2 hile powder or ground
4 cup grated cheese---either longh
A Recipe for
Texas Cheese Enchiladas
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This Recipe for Texas Cheese Enchiladas is one of thousands in the Recipes-to-go Cheese Cookbook.
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
If you enjoy this Texas Cheese Enchiladas Recipe - you should enjoy the recipe collections you can find on the websites below:
sing Sage: |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
This is a recipe for Texas Cheese Enchiladas from the recipe cookbook of Recipes-to-go (Cheese)
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Food Tip |
Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2" x
8-3/4") to cook them. Lightly grease the utility pan (for
authenticity use lard). Preheat the oven to 400. Chop onions and
grate cheese. Saute the onions lightly in 2 T. oil. Melt lard in a
skillet; stir in the flour and make a light roux. Add ground chiles
or chile powder, water and salt, and cook until thick. Of commercial
chile powders, Gebhardt's from San Antonio is best, but not as good
as ground *chiles pasillas*. Heat the remaining oil in a skillet.
Using kitchen tongs, dip each tortilla in hot oil until well softened
(about 15 seconds). Hold tortilla up and allow oil to drip back into
the skillet. Using the tongs, dip tortillas in chili gravy. Place the
tortilla in the Pyrex pan, put a good-sized pinch of cheese and
onions in the middle, and roll the tortilla, placing the flap side
down. Continue filling and rolling tortillas until the pan is full.
Pour more chili gravy on top of the enchiladas, sprinkle the top
generously with more grated cheese, and pop into preheated oven. Cook
only until the cheese begins to bubble (about 10 minutes). Serve
immediately.
Serves: 4
Texas Cheese Enchiladas Recipe brought to you by Recipes To-Go