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Texas Cheese Enchiladas

Texas Cheese Enchiladas recipe image
This Mexican main features Tortillas, Hortening (lard best, Cooking oil, Lour, Onions. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 2445.9
Dietary: Vegetarian
Description
This Mexican main features Tortillas, Hortening (lard best, Cooking oil, Lour, Onions. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 12 Corn Tortillas
  • 2 Hortening (lard best)
  • 4 tablespoon Cooking oil
  • 2 Lour
  • 2 Yellow Onions, large, choppe
  • 2 Hile powder or ground
  • 4 cup Grated cheese---either Longh
Directions
  1. 1
    Allow 3 enchiladas per person.
  2. 2
    Use a Pyrex utility pan (13-1/2" x 8-3/4") to cook them.
  3. 3
    Lightly grease the utility pan (for authenticity use lard).
  4. 4
    Preheat the oven to 400.
  5. 5
    Chop onions and grate cheese.
  6. 6
    Saute the onions lightly in 2 T.
  7. 7
    oil.
  8. 8
    Melt lard in a skillet; stir in the flour and make a light roux.
  9. 9
    Add ground chiles or chile powder, water and salt, and cook until thick.
  10. 10
    Of commercial chile powders, Gebhardt's from San Antonio is best, but not as good as ground *chiles pasillas*.
  11. 11
    Heat the remaining oil in a skillet.
  12. 12
    Using kitchen tongs, dip each tortilla in hot oil until well softened (about 15 seconds).
  13. 13
    Hold tortilla up and allow oil to drip back into the skillet.
  14. 14
    Using the tongs, dip tortillas in chili gravy.
  15. 15
    Place the tortilla in the Pyrex pan, put a good-sized pinch of cheese and onions in the middle, and
  16. 16
    roll the tortilla, placing the flap side down.
  17. 17
    Continue filling and rolling tortillas until the pan is full.
  18. 18
    Pour more chili gravy on top of the enchiladas,
  19. 19
    sprinkle the top generously with more grated cheese, and pop into preheated oven.
  20. 20
    Cook only until the cheese begins to bubble (about 10 minutes).
  21. 21
    Serve immediately

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2445.9kcal
% Daily Value *
Total Fat 169.1g261%
Saturated Fat 74.5g373%
Cholesterol 208.8mg70%
Sodium 1772.9mg74%
Total Carbohydrate 186.8g63%
Dietary Fiber 8.2g33%
Sugars 57.8g
Protein 35.3g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beans, best, cheese, cheeseeither, choppe, cooking, enchiladas, grated, ground, hile, hortening, lard, large, longh, lour, main, mexican, oil, onions
Read it online: https://www.chefs-mate.com/recipe/texas-cheese-enchiladas-2/