Enchiladas

21 ingredients
12 steps

Ingredients

  • 2 cans cream of mushroom soup
  • 3 cans green chiles
  • 2 cans (soup) water
  • oregano, salt, pepper and garlic salt
  • 1 lb. chorizo
  • 1 onion, diced fine
  • 2 lb. Cheddar cheese
  • 3 doz. tortillas
  • 1 clove garlic, minced
  • 4 Tbsp. vegetable oil
  • 3 Tbsp. all-purpose flour
  • 3 to 4 Tbsp. chili powder
  • 2 c. water
  • 1 Tbsp. cocoa
  • 1 chicken bouillon cube
  • salt to taste
  • 1/4 c. vegetable oil
  • 12 corn tortillas
  • 8 oz. Monterey Jack cheese, grated
  • 8 oz. Cheddar cheese, grated
  • 1/2 c. chopped onion

Directions

  1. 1
    Saute garlic in oil until soft.
  2. 2
    Add flour and chili powder. Cook and stir to make a roux.
  3. 3
    Add water, cocoa, bouillon cube and salt.
  4. 4
    Bring to a boil.
  5. 5
    Reduce heat and simmer 5 minutes or until bouillon cube is dissolved.
  6. 6
    Mix together Monterey Jack cheese, Cheddar cheese and onion.
  7. 7
    Heat oil in skillet over medium heat. Quickly dip each tortilla in hot oil to soften.
  8. 8
    Place 1 tablespoon cheese mixture in center of tortilla and roll.
  9. 9
    Place, seam side down, in baking dish.
  10. 10
    Spoon sauce over enchiladas. Sprinkle with onions and remaining cheese.
  11. 11
    Bake at 350° for 20 to 30 minutes or until cheese melts.
  12. 12
    Yields: 12.

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