posted by lizzie 06-07-99 7:18 PM
Cheese Enchiladas
1 bunch cilantro, washed, stemmed and chopped
1/2-3/4 lb. cheddar cheese
1 small onion, chopped finely
corn tortillas
Chop onion and cilantro, mix together and place in a bowl.
Grate cheese.
Sauce:
3 tbsp. flour
3 tbsp. olive oil
3 tbsp. chile powder
2 cups vegetable broth
8 oz. tomato sauce
To make the sauce:
Heat the olive oil in a skillet, add flour and chile powder and fry for a few minutes.
Add the vegetable stock gradually, stirring all the time , then add the tomato sauce and simmer for ten minutes.
For the enchiladas:
Wet four paper towels and fold in half. Place six tortillas in towels, wrap up and microwave for forty five seconds.
Take each tortilla out separately and place about two tablespoons of onion, chopped cilantro and cheese.
Roll up and place in baking dish until dish is filled and there is no more room.
At this stage you can choose to place these in the freezer along with the sauce (in a separate container) or continue.
Pour sauce over enchiladas making sure you have poured sauce all over and under the rolls.
Top with remaining cheese and bake in 375 oven for thirty minutes. Cover these with foil for the first 20 minutes and then take the cover off. Watch out that they do not
get too dry.