Prep 1 hr
Cook 20 mins
These are my all time favorite enchiladas. I found them on alastra.com many years ago. I leave out the green peppers and sometimes use green chili.
- 4 tablespoons flour
- 3 tablespoons chili powder
- 1⁄4 cup olive oil
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 beef bouillon cube
- 1⁄2 teaspoon garlic powder
- 1 dash black pepper
- 3 cups boiling water
- 12 corn tortillas
- 10 ounces cheddar cheese, grated
- 1 large onion, diced
- 1⁄2 cup green pepper, chopped
- 1 1⁄2 cups cooking oil
- Brown the flour at about 450°F for 10-15 minutes; stir it a couple of times but do not let it burn This step is important for the flavor.
- Combine the browned flour with the other dry ingredients and blend with the olive 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 the tortilla on a plate for preparation; 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 300°F for 15-20 minutes. DO NOT OVER COOK!