posted by Chefshell 06-07-99 11:34 AM
Chefshell's Cheesy Carumba Enchiladas
Submitted by: Michelle Collier-Perez (Chefshell)
Category: Main dish
Enchiladas:
12 corn tortillas
3/4 cup white onion, minced
2 cloves fresh garlic, minced and mashed into a paste
2 tsp. vegetable oil
1 1/2 tsp. cumin
1 tsp. Mexican oregano
2 tsp. Adobo seasoning (or paprika, lemon pepper, & salt)
1 tsp. cayenne pepper, or to taste
1 cup fresh grated sharp cheddar cheese
1 cup fresh grated pepper jack or regular monterey jack cheese
1/2 cup fresh grated or crumbled cotija cheese
Sauce:
1/4 cup flour
1/4 cup butter, unsalted
1 can (28 oz.) tomato puree or fresh pureed tomatoes (seeded and peeled)
1/2 cup dry white wine or dry sherry
1 tsp. cumin
1 tsp. Mexican oregano
1 tsp. Adobo seasoning
1 tsp. cayenne pepper
Juice of 1 lime
Salt and pepper to taste
Place onion in a skillet with oil and cook until transluscent, about 5 minutes.
Add seasonings and fry until you can smell them cooking, about 1-2 minutes.
Add garlic and cook about 1 minute until it you can smell it. Set aside to cool.
To make sauce, put flour and butter in a saucepan over moderately high heat.
Stir until flour is cooked, about 3-5 minutes.
Add seasonings and stir to incorporate about 1 minute.
Slowly, whisking constantly, add wine or sherry and tomato puree.
Bring up to the boil and let simmer about 5 minutes to get full thickening. Should be consistency of medium body soup; set aside.
To soften tortillas:
Either place in oven at 275 degrees, wrapped in foil for about 7 minutes or on a griddle, with very little oil, over medium high heat, place 2 tortillas on griddle. Turn frequently until softened, about 1 minute.
Immediately after they are soft, place in a plastic bag. You can stack them on top of each other.
Preheat oven to 350 to 375 degrees F.
To assemble:
Place tortilla on a plate and brush just a bit of sauce all over surface of tortilla.
Add about a tsp. or so of the onion mixture down the center and top with about 2-3 tbsp. cheese. Roll tightly and continue process until all are rolled.
Place a bit of the sauce in the bottom of a baking dish so they will not stick. Not too much or they will get soggy. Line them like little soldiers inside the baking dish and top with remaining sauce and remaining cheese.
Bake 10 -15 minutes or until melted and slightly browned on top.