Subj : Freezer Friendly - 06
To   : All
From : Dave Drum
Date : Fri Sep 16 2022 10:14:00

Cheesy heaven in a 9" X 13" pan, these Tex-Mex enchiladas from Bryan
Washington will make everyone in the house happy. Include a jar of
salsa, a container of sour cream and other toppings that’ll keep for a
while with your delivery.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheese Enchiladas
 Categories: Vegetables, Chilies, Cheese, Herbs
      Yield: 4 servings
 
      3 tb Oil; more for greasing
      3 tb A-P flour
      4 cl Garlic; minced
      2 tb Ground red chile
      2 ts Ground cumin
      1 ts Dried oregano
    1/2 ts Ground black pepper; more
           - for sprinkling
      2 c  Beef broth
           Salt
     10    Corn tortillas
      1 lb Shredded Cheddar
    1/2 c  Fine diced white onion
           Fresh parsley or cilantro;
           - garnish (opt)
 
  Set oven @ 350ºF/175ºC.
  
  Lightly grease a 9" by 13" shallow baking dish or pan or
  a very large cast-iron skillet.
  
  Add the oil and flour to a medium skillet. Set over
  medium-low heat and cook, whisking constantly, until the
  mixture (known as roux) turns a golden color, smells
  nutty and thickens, 5 to 7 minutes.
  
  Add garlic, chile powder, cumin, oregano and black
  pepper to the roux. Whisk until smooth (some clumping
  from the garlic is fine), being careful to not let the
  spices burn, about 30 seconds.
  
  While whisking constantly, add beef broth 1/4 cup at a
  time, whisking after each addition, until smooth. Reduce
  heat to low and simmer gently, whisking occasionally,
  for 10 minutes. Then remove from heat, and allow the
  gravy to rest for another 10 minutes. Taste the gravy
  and season with salt as needed for a savory sauce.
  
  Meanwhile, in another pan, lightly heat a tortilla over
  medium just until softened, about 30 seconds per side.
  Transfer to a clean kitchen towel or sheet of foil and
  wrap. Repeat with the remaining tortillas, stacking them
  in the towel or foil. Be careful of overcooking: You’re
  softening each tortilla to prevent them from cracking as
  they’re filled and folded.
  
  Fill a softened tortilla with about ? cup of cheese.
  Roll shut and, with the seam side facing downward, place
  in the greased baking dish or skillet. Repeat until
  you’ve filled all of the tortillas, setting the rolls
  next to each other.
  
  Slowly pour the gravy over all of the tortillas to coat.
  Afterward, sprinkle the dish with the rest of the cheese
  and the diced onion.
  
  Bake until the gravy is bubbling and the cheese melted,
  20 to 25 minutes.
  
  Garnish with parsley, if desired, alongside a sprinkle
  of salt and black pepper. Serve immediately.
  
  By: Bryan Washington
  
  Yield: 4 servings
  
  ECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It's called cauliflower; it's NOT ghost broccoli.
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