Cheese enchiladas are my family’s favorite and I cook them often. It’s an inexpensive meal that makes everyone very happy.
I serve it with canned refried beans (heated with some cheese melted on top), homemade Spanish rice, guacamole and tortilla chips.
1-26count- pkg. corn tortillas
Heat each corn tortilla by dipping it in hot oil or about 10 - 15 seconds per side and stack them on a small plate until all are heated. Cover with foil to keep warm.
2 pounds Monterey Jack cheese
Grate the cheese
4 Cups of Red Sauce
MAKE THE RED SAUCE:
4 Tablespoons of lard or bacon drippings
6 Tablespoons flour
4 cups water
5 chicken bullion cubes
1 tsp. ground cumin
2 Tablespoons chili powder
1 teaspoon garlic powder
1/4-cup tomato sauce
dash of Cayenne Pepper
Melt the fat in a large saucepan over low heat. Add the flour and
cook and stir until the flour is lightly browned. Add the water and stir with a wire whisk until smooth. Add the bullion, chili powder and cumin and tomato sauce, cook until smooth and bubbly. Cover and simmer on lowest heat, about 10 or 15 minutes – I let it cook while I put the rice together. Gravy should be very thin, if not add a little water to thin it out.
To Roll Enchiladas
Pour 1/2 of the red sauce into the pan that your going to put the enchiladas in.
Place a small hand-full of cheese in the middle and fold over and roll. Place the enchiladas in the pan in the red sauce. When the pan is full spoon the rest of the red sauce over the enchiladas, sprinkle with cheese and cover with foil.
To serve place your enchiladas in the oven and heat at 375° until piping hot or you can place a serving of enchiladas on a plate and heat in the microwave until very hot, serve with refried bean and Spanish rice.