4 May


Okay, this is the REAL TEX-MEX way to have enchiladas,  just like if you were in a cantina in Texas. Pretty easy too !


4 cups chicken stock

4 large Ancho chiles – stemmed and seeded

olive oil

1 large  onion – finely chopped

3 cloves garlic – finely chopped

2 TBSP flour

3 Tsp. cumin

1  1/2   tsp.. Mexican oregano

24 yellow corn tortillas

1 lb. Colby jack cheese – shredded

cilantro – chopped

Bring stock and chilies to a boil in a 4 qt pan,  simmer until chilies are soft,  about 10 min.

Heat 2 tbsp. oil in a fry pan  , add  2/3   of onion and cook until soft

In a blender – add onions ,  garlic,   chilies  and 1 cup  stock,  blend until smooth

Heat 2 tbsp. oil in a frying pan add flour and cook ,  stirring until smooth.

Add flour mixture ,  puree ,     cumin,  oregano a little salt and pepper to chicken stock and cook on low for 30 min stirring often

Heat oven to 400′

Take 1 tortilla at a time and put directly on gas burner on low for about a minute, then turn over. This will soften the tortilla so that you can roll it.

For  those of you with electric stove just put the tortilla in a fry pan with no oil or anything and turn burner to med. to get the same effect.

Take and put a  ladle of sauce  on a  plate.

With a pair of tongs lay softened tortilla in sauce,  then flip over so that sauce covers both sides  ( okay a little messy here )

Take about a 1/4 cup cheese and put on sauce covered tortilla and  roll up,    place seam side down in a 9″ x 13″  baking dish.

Continue rolling up tortillas until dish is full,   in a single  layer    –    Pack- em in there  , it will be great.

Pour remaining sauce over enchiladas and sprinkle with remaining cheese and onions

Bake until bubbly ,  about 10 min.

Remove dish from oven ,  sprinkle with cilantro  and serve.


Eat and Enjoy

A Margherita might go well with this dish.   Oh Yeah


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