Judy Bolton wrote:
> Cheese Enchiladas
>
> Making the enchilada sauce in a skillet makes it easier to dip the
> tortillas.
>
> Enchilada Sauce
>
> 2 tablespoons oil
> 1/2 cup chopped onion
> 1 large garlic clove, minced
> 1 tablespoon flour
> 1/2 teaspoon dried oregano
> 1/4 teaspoon ground cumin
> 1 teaspoon salt, or to taste
> 1 (1 3/4 -ounce) can tomato puree
> 1 1/4 cups chicken broth
>
> Enchiladas
>
> 3 cups grated Monterey Jack cheese
> 3 cups grated Cheddar cheese
> 12 (8-inch) flour tortillas
> Enchilada Sauce (from this recipe)
> Sour cream
> Picante sauce
>
> Spray a 9-by-13-inch pan with nonstick spray. Set aside. Preheat the oven
> to 350 degrees. Sauce: Heat the oil in a skillet. Saute onion and garlic
> until soft. Add flour and cook 1 minute, stirring. Add remaining
> ingredients and simmer, partly covered, for 15 minutes. Enchiladas: Mix
> the cheeses. Warm tortillas briefly in the microwave. Using tongs, dip a
> tortilla on both sides in the Enchilada Sauce. Place 2 or 3 tablespoons
> cheese in its center. Roll up and place seam side down in the prepared
> pan. Repeat until you have used up the tortillas. Pour remaining sauce
> over the tortillas and sprinkle with leftover cheese. Bake uncovered for
> 25 minutes or until the cheese is melted. Serve with sour cream and
> picante sauce.
>
>
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From a former cook in a Tex-Mex restaurant in Texas, great recipe, but
you could add cubed onions to the cheese mix...hmmmm.