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Cheese Enchiladas


  • 1 dozen corn tortillas
  • 1 pound shredded mozzarella cheese or monterey jack
  • 1 small onion, diced fine
  • 2-3 tbsp shortening
  • 2 tbsp flour
  • 2-3 tbsp red chili powder
  • 1 cup tomato sauce
  • 2 cups water
  • garlic salt
  • cumin
  • ground hot chili


Melt shortening in a heavy, large skillet. Mix together the flour and chili powder (chili puro) and add to the skillet. Cook on medium high heat until it begins to brown, stiring constantly. Add the sauce and seasonings. You won't need too much cumin--probably just a pinch--it helps to bring out the flavor of the garlic. Stir well. Begin to add the water, stirring constantly, until it is the thickness of gravy. Reduce the heat to simmer and cook for about 1/2 hour, adding water if it becomes thick. Mix together the cheese and onions. Set aside. On the highest setting, heat about 1/2 cup oil in a small skillet. Soften the corn tortillas one at a time by quickly dipping the tortilla into the heated oil, then immediately turning it over and removing from the hot oil. If you let it stay for any time at all it will begin to fry and harden like tortilla chips. (or soften the tortillas in the microwave. Cover the entire dozen with plastic wrap and heat on high for 1 1/2 to 2 minutes.) Drain the excess oil off the tortilla, then dip into the sauce on both sides of the tortilla. Place a handful of the cheese into the center of the tortilla and roll up like a log.

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