Enchiladas Empalmadas (stacked Enchiladas)

“Rejoice in the Lord always, and again I say, Rejoice” (Phi 4:4). All our joy must terminate in God; and our thoughts of God must be delightful thoughts. Delight thyself in the Lord (Psm. 37:4)… Observe, it is our duty and privilege to rejoice in God, and to rejoice in Him always; at all times, in all conditions; even when we suffer for Him, or are afflicted by Him. We must not think the worse of Him or of His ways for the hardships we meet with in His service. There is enough in God to furnish us with matter of joy in the worst circumstance on earth… Joy in God is a duty of great consequence in the Christian life; and Christians need to be again and again called to it.

Matthew Henry

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Meats			1	Servings

INGREDIENTS

1/2	c	Finely chopped onion
2		Tablspoons cooking oil
1	T	All-purpose flour
1/2	c	Milk
1		4-ounce green chili
		peppers rinsed seeded
		and chopped
1/2	t	Salt
2	c	Diced cooked beef
2		Tomatoes, peeled and choped
2	T	Cooking oil
8		6-inch tortillas
1	c	Shredded monterey jack
		cheese 4 ounces

INSTRUCTIONS

In skillet cook onion in 2 tablspoons oil till tender but not brown.
Blend in flour. Add milk, chili peppers, and salt. Cook, stirring
constantly, till thickened and bubbly. Stir in beef and tomatoes.  Heat
through; keep warm.  In small skillet heat 2 tablespoons oil. Holding
tortilla with tongs,  dip in hot oil for 10 seconds or till limp. Drain
on paper toweling.  Place a hot tortilla in 9x9x2-inch baking pan. Top
with about 1/4 cup  beef mixture and 2 tablespoons of cheese. Layer on
remaining  tortillas, beef mixture, and cheese to make a stack. Bake in
350 oven  for 20 minutes or till hot. Unstack to serve. Serves 4.
Posted to Bakery Shoppe Digest149 by Sandra Swinford
<sswinfor@cecasun.utc.edu> on Jul 7, 1997

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