Garry's Tex-Mex Enchiladas

* Exported from MasterCook *

Garry's Tex-Mex Enchiladas

Recipe By : Garry Howard
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dozen corn tortillas
1/2 pound American cheese -- grated
1 large onion -- chopped
1 large can chili with beef no beans-- your favorite
brand
vegetable oil

When I was growing up, these enchiladas with rice and refried beans
was the essence of Mexican food as I knew it. I now make a lot more
sophisticated types of enchilada sauces and use different cheeses but
I still make these occasionally when I get the craving for them.
Also, we hardly ever have a family get-together with my mother and
brother without making these. It's funny how you can't really
outgrow the foods you ate while growing up.

Warning, this is definitely NOT low-fat chow!

Add just enough vegetable oil to a frying pan to cover the bottom and
heat over medium flame. Fry the tortillas in the oil just enough to
heat and soften them. If the oil is too hot, or if you fry them too
long, they will turn hard and crisp and you won't be able to roll
them. A few seconds on each side is usually enough. Stack on a
plate covered with a paper towel.

This recipe calls for American cheese. For Tex-Mex enchiladas no
other cheese will do. American cheese has just the right salty
flavor and melts to a great gooey consistency. I buy a chunk of
American cheese at the deli and grate it. Make sure you have American
'cheese' and not the imitation cheese food stuff. Even though most
people don't accept American cheese as 'real' cheese, and it is
processed, there is a difference. Don't try to use those
individually wrapped slices. I like Land-O-Lakes white American
best.

Sprinkle some cheese and grated onion on a tortilla and carefully
roll into a tube. Lay in a casserole dish with the seam side down.
Continue until all the tortillas are filled. In a saucepan, heat the
can of chili and pour evenly over the top of the filled tortillas.

Bake in a 350 degree oven until the enchiladas are heated through and
the chili is starting to bubble. Sprinkle remaining grated cheese on
top and return to oven until the cheese melts.

Serve with Mexican rice and refried beans.

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NOTES : Recipe by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm