INGREDIENTS

INSTRUCTIONS

From: Thomas Fenske <tfdpress@acpub.duke.edu>
Date: Fri, 18 Feb 1994 14:02:01 -0500 (EST)
Brown the Flour at about 450F. for 10-15 minutes; stir it a couple of times
but do not let it burn.  Combine the browned flour with the other dry
ingredients and blend with the butter (oil) over low heat until smooth.
Slowly add the boiling water, about 1/2 cup at a time, stirring
continuously. Add the bouillon cube and stir as you add the remaining
water.  Simmer the sauce for about one hour, stirring occasionally.
Fry the Tortillas, one at a time, for about five to ten seconds per side in
the hot oil (they should not get crisp, this is just to "cook" them a
little -- the time depends entirely on the temperature of the oil). Remove
them from the oil, draining excess oil back into skillet and then dip them
in the hot enchilada sauce.
Place the tortilla on a plate for preparation;  spoon about 1 tablespoon of
a mixture of the Onion and Green Pepper along a line about 1-1/2 inch from
the center of the tortilla. Place about 1 tablespoon of cheese along that
line also. Carefully roll (it will be hot) the tortilla around the filling
and place it seam side down in a rectangular baking dish. Repeat with all
the tortillas. Pour the remaining sauce over the enchiladas and then spread
some of the remaining onions/peppers over the top. Finally, top it with a
generous portion of the grated cheese. Bake at about 300F. for 15-20
minutes. DO NOT OVER COOK!
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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