Enchiladas - Chile Peppers

Course : Cheeses
Serves: 3
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1 bottle chile sauce
2 tablespoons butter or margarine
2 tablespoons chile powder -- (red ground) or fresh red pulp
1/2 cup onions -- finely chopped
1 teaspoon salt
2 tablespoons flour
---mexican cheese sauce
2 tablespoons butter or margarine
2 tablespoons chopped bell peppers or green chile
1 tablespoon flour
1 teaspoon salt
1 teaspoon chile powder or red pulp
1 teaspoon mustard
1 cup cooked corn
1 cup tomato juice
1 1/2 cups grated american cheese
1 large egg
---fried tortillas
9 medium tortillas
1/2 cup fat -- for frying
1/2 cup grated cheese

Preparation / Directions:

CHILE SAUCE: 1. Melt butter in a saucepan and fry onions lightly until golden. Add flour and blend well. 2. Add chile powder, salt, and wate and cook until thick, stirring constantly. MEXICAN CHEESE SAUCE: 1. Melt butter in top of double boiler. Then saute (brown lightly in fat) the chopped pepper over direct heat. 2. Add seasonings, flour, tomato juice, and corn. Stir constantly until smooth. Place over water and cook for five minutes. 3. Add grated cheese. Allow it to melt slowly. 4. Beat egg and add to the hot mixture. FRIED TORTILLAS: 1. Heat fat below smoking point in skillet. Fry the tortillas. Do not fry them too crisp or they will break. 2. Drain on paper TO SERVE: 1. Cover hot fried tortilla with Mexican cheese sauce, then add chile sauce. 2. Repeat this process until three tortillas are stacked. Cover with Mexican cheese sauce and chile sauce. Sprinkle with grated cheese. 3. Place enchiladas in 325 degree F. oven until the grated cheese melts. Serve on piping hot plate.

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