Enchiladas de queso

1 servings

Ingredients

Quantity Ingredient
12 eaches Corn tortillas
½ cup Oil
4 cups Salsa de Chile Colorado (recipe follows), heated
2 cups Shredded mozzarella cheese
1 cup Chopped green onions

Directions

INGREDIENTS

DIRECTIONS

Heat oil in skillet. Using tongs, quickly dip each tortilla into hot oil for a few seconds and place on a large cookie sheet. When all the tortillas have been dipped in the hot oil, cover the bottom of a 13x9x2-inch baking dish with warm sauce. Fill one fried tortilla at a time with I tbs sauce and I tbs cheese and green onions, mixed. Roll, and arrange seam-side down on top of the sauce in the baking dish.

Crowd as many as you can in dish, but have one layer only. Spoon sauce on top to cover, sprinkle with remaining cheese and onion mixture, and bake in a 350 degree oven for 10 or 15 minutes.

Garnishes: Shred one head of lettuce and mix with ½ cup sliced radishes. Season with ¼ cup vinegar, and salt and pepper to taste.

Salsa de Chile Colorado 10-12 dry New Mexico red chiles pork lard (optional) 4 cup cold water 4 cloves garlic 4 tbs vegetable oil 4 tbs all-purpose flour salt chicken boullion 1 tsp vinegar 1 tsp sugar Stem and seed chiles and pan fry in pork lard (this step optional).

Boil in a medium-sized saucepan in 1 quart hot water, stirring often.

Be sure to push the chiles deep into the water, as they tend to rise.

Cook, covered, over medium heat for 20 minutes. Allow to cool in water they were cooked in. Drain chiles and puree in blender, 3-4 at a time, each batch with 1 cup cold water and 1 clove garlic. Strain into bowl. When all the chiles have been pureed and strained, heat oil in a large skillet and brown the flour in the oil to a light golden color for a mild-tasting roux. Add the strained red chile mixture all at once and cook over low heat, stirring constantly, until thick. Add salt and chicken bouillon granules and boil 2 minutes. Correct seasoning. Now add the vinegar and sugar and stir well. Remove from heat. Freezes beautifully. One cup is enough for 6 enchiladas. This recipe makes a quart.

Submitted By EARL SHELSBY On 12-31-94

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