INGREDIENTS

INSTRUCTIONS

When I was growing up, these enchiladas with rice and refried beans
was the essence of Mexican food as I knew it. I now make a lot more
sophisticated types of enchilada sauces and use different cheeses but
I still make these occasionally when I get the craving for them.  Also,
we hardly ever have a family get-together with my mother and  brother
without making these. It's funny how you can't really outgrow  the
foods you ate while growing up.  Warning, this is definitely NOT
low-fat chow!  Add just enough vegetable oil to a frying pan to cover
the bottom and  heat over medium flame. Fry the tortillas in the oil
just enough to  heat and soften them. If the oil is too hot, or if you
fry them too  long, they will turn hard and crisp and you won't be able
to roll  them. A few seconds on each side is usually enough. Stack on a
plate  covered with a paper towel.  This recipe calls for American
cheese. For Tex-Mex enchiladas no other  cheese will do. American
cheese has just the right salty flavor and  melts to a great gooey
consistency. I buy a chunk of American cheese  at the deli and grate
it. Make sure you have American 'cheese' and  not the imitation cheese
food stuff. Even though most people don't  accept American cheese as
'real' cheese, and it is processed, there  is a difference. Don't try
to use those individually wrapped slices.  I like Land-O-Lakes white
American best.  Sprinkle some cheese and grated onion on a tortilla and
carefully  roll into a tube. Lay in a casserole dish with the seam side
down.  Continue until all the tortillas are filled. In a saucepan, heat
the  can of chili and pour evenly over the top of the filled tortillas.
Bake in a 350 degree oven until the enchiladas are heated through and
the chili is starting to bubble. Sprinkle remaining grated cheese on
top and return to oven until the cheese melts.  Serve with Mexican rice
and refried beans.  Busted by Christopher E. Eaves <cea260@airmail.net>
NOTES : An original recipe by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or g.howard@ix.netcom.com Recipe by: Garry
Howard  Posted to recipelu-digest by "Christopher E. Eaves"
<cea260@airmail.net> on Mar 14, 1998

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