Submitted Recipes

Basic Cheese Enchiladas
Submitted by:    L. Burdett
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The zesty sauce in this recipe can be used for most types of enchiladas. This should feed four to six people depending on appetites.

Ingredients

• 12 stemmed and seeded dried Anaheim chilis
• 1 qt. water
• 1 garlic clove, peeled
• 6 tbsp. lard or canola oil
• 2 tbsp. flour
• 3/4 tsp. garlic powder
• 1/2 tsp. salt

Directions

1. Bring the chiles and water to a boil in a gallon-sized pot. Remove from the heat and let cool.

2. Remove the chiles from the water. Save the water for pureeing.

3. Puree the chiles and garlic in a food processor. Add enough water to the food processor to give the puree a gravy-like consistency.

4. Heat 2 tbsp. lard or canola oil in a saucepan over medium-high heat and add the flour while constantly stirring. Add chile puree, garlic powder and salt.

5. Simmer 15 minutes, stirring occasionally.