INGREDIENTS

INSTRUCTIONS

Brown the Flour at about 450F. for 10-15 minutes; 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 tortilla
on a plate and 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!
You can optionally add some spiced, cooked ground beef or some spiced
cooked boneless chicken to the filling; reduce the onion/pepper/cheese
amount by one-half and add one tablespoon of meat filling.
From: tfdpress@acpub.duke.edu (Thomas Fenske)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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