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Texas Cheese Enchiladas

 

20

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

12 each corn tortillas (6-inch)
*
1 x vegetable shortening
*
4 tablespoons vegetable oil
1 x all-purpose flour
*
2 each onions
yellow, large, chopped
1 x chili powder
*
4 cups cheese
grated

Directions

Allow 3 enchiladas per person.

Use a Pyrex utility pan (13½ x 8¾ inches) to cook them.

Lightly grease the utility pan (for authenticity use lard).

Preheat the oven to 400℉ (200℃).

Chop onions and grate cheese.

Sauté the onions lightly in 2 tablespoons oil.

Melt lard in a skillet; stir in the flour and make a light roux.

Add ground chiles or chile powder, water and salt, and cook until thick.

Heat the remaining oil in a skillet.

Using kitchen tongs, dip each tortilla in hot oil until well softened (about 15 seconds).

Hold tortilla up and allow oil to drip back into the skillet.

Using the tongs, dip tortillas in chili gravy.

Place the tortilla in the Pyrex pan, put a good-sized pinch of cheese and onions in the middle, and roll the tortilla, placing the flap side down.

Continue filling and rolling tortillas until the pan is full.

Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more grated cheese, and pop into preheated oven.

Cook only until the cheese begins to bubble (about 10 minutes).

Serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 70565% of calories from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 26g 128%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 705mg 29%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 64g
Vitamin A 23% Vitamin C 7%
Calcium 83% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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