Cheese Enchiladas;
-1/2 cup canola oil
-18 corn tortillas
-1 tablespoon onion powder
-1 tablespoon garlic powder
-1/4 cup flour
-2 tablespoon Guajillo Chili powder (may substitute with California or New Mexico chili powder)
-1 Tablespoon cumin
-pinch cayenne
-2 knorr chicken boullion cubes
-8 oz tomato sauce
-4 cup chicken broth
-2 pound shredded cheddar cheese
Heat oil in fry pan. Cook corn tortillas a few seconds on each side and remove to plate.
After frying all 18 tortillas, make the sauce in the same frying pan.
add onion powder, garlic powder, flour, chili powder, cumin, cayenne, and knorr cubes to remaining oil in pan. Cook for a minute stirring and add tomato sauce. Then add chicken broth and stir until the sauce comes to a simmer and is smooth. Continue to cook on low for 20 minutes stirring frequently. Dip each tortilla into sauce and place on plate, fill with cheddar cheese and roll into a enchilada. In a 13 x 9 inch pan, place 2 big scoops of sauce, and then place enchiladas. Place rolled enchiladas two deep in pan, sprinkle on a couple of handfuls of shredded cheese and top with remaining sauce. Cover with foil, bake at 350 for 30 minutes. Let cool a few minutes before serving.
Mexican Rice
-1/4 cup canola oil
-2 cup long grain rice
-8 oz tomato sauce
-4 cup water
-1 Knorr Chicken boullion cube
-2 Tablespoons Knorr Caldo Con Sabor de Pollo Chicken Flavor
In heavy bottom pot heat oil and add rice. Stir continually for 7-10 minutes until rice is tan-brown. Do not burn!! Add tomato sauce, it will bubble up on you. Add water and seasonings. Bring to a full boil, place top on pan, reduce heat to low for 20 minutes. Do not peek!! After 20 minutes, turn off heat and let rest 10 minutes. Fluff with fork and serve.
Refried Beans
-4 tablespoons butter
-1 small onion finely diced
-clove garlic finely minced
-4 oz can diced ortega chilies
-1 jalapeno minced (optional if you like spicey)
-salt to taste
-1 pound cooked pinto beans or 2 quarts canned beans drained
In heavy bottom pan heat butter and add onion, garlic, chilies, jalapeno and salt. Cook on med-low to low temp for 20 minutes or so, or until the onions are very soft. Add beans and mash with potato masher. Continue to cook beans stirring frequently for 20 -30 minutes.
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