INGREDIENTS

INSTRUCTIONS

This is delicious and also uses less oil than most enchilada recipes
It requires you have some fresh new mexico chiles It assumes you know
basics.  To make green sauce: saute a medium onion in olive oil with
garlic  until almost tranluscent. Add in a few cups of roasted peeled
green  chile. (I add mine frozen and let it defrost). cook for a while.
Add  enough water to just barely cover, not too much. Add salt. Add
freshly ground cumin and oregano. Blenderize until sort of smooth,
about the constistency of tomato sauce.  To make tortillas: Mix enough
harina masa (from Quaker Oats) with  water and salt so that it makes a
nice dough that's not too moist but  not too dry. Let it sit coverd by
saran wrap for about ten minutes.  There should be about three or four
golf ball sized balls.  Form into three golf balls worth. Flatten
between two pieces of wax  paper with a flat plate. Cook on ungreased
wok or skillet till done  but not hard.  To make enchiladas filing:
crumble tofu and squeeze out water. Add a  tiny bit of toasted sesame
oil, a little soy sauce, some garlic  powder and some salt.  To make
enchiladas: Put a tortilla in baking pan. Put a small piece of  colby
cheese, some tofu, cover with green sauce, Then add another  tortilla
and do the same, making three tortillas with two layers.  Don't try to
roll them; they'll break.  Bake for 10 minutes in 350 oven.
JKANDELL@VIOLET.CCIT.ARIZONA.EDU  (JONATHAN KANDELL)  REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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