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ENCHILADA CASSEROLE 3 Tbsp. shortening or bacon grease 3 Tbsp. flour 1 clove garlic, chopped fine dash of oregano 2 Tbsp. red chile 1 tsp. salt dash of comino (cumin) 2 c. water 1 (8 oz.) tomato sauce (if desired) 1 pkg. (12) corn tortillas 1 medium onion, chopped 1 lb. Longhorn Cheddar cheese Melt fat. Add flour and brown. Add red chile, oregano and comino, being careful not to let chile burn. Slowly add cold water. Add salt and garlic and cook slowly until thick. (If chile sauce is too pungent, the tomato sauce may be added.) In 9 x 13-inch baking dish or crock-pot, layer sauce, tortillas, onions and cheese. On last layer, pour remaining sauce over casserole and top with cheese. Cover and cook in crock-pot on low 3 to 4 hours. In baking dish, cover with foil and bake at 350 degrees for 45 minutes. Remove from oven and let "set up" about 15 minutes before serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |