---------- Recipe via Meal-Master (tm) v8.02
  
       Title: OLD FASHIONED TEX-MEX CHEESE ENCHILADAS
  Categories: Cheese
       Yield: 1 lot
  
       4 tb Flour
       1 ds Black Pepper
       3 tb Chili Powder
       3 c  Boiling Water
     1/4 c  Melted Butter or Oil
      12    Corn Tortillas
       2 ts Ground Cumin
      10 oz Grated Cheese (cheddar/jack)
       1 ts Salt
       1 lg Onion diced or chopped
       1    Beef Bouillon cube
     1/2 c  Green Pepper diced or chopt
     1/2 ts Garlic Powder
   1 1/2 c  Cooking oil hot for frying
  
   Brown the Flour at about 450F. for 10-15 minutes; do
   not let it burn. Combine the browned flour with the
   other dry ingredients and blend with the butter (oil)
   over low heat until smooth.  Slowly add the boiling
   water, about 1/2 cup at a time, stirring continuously.
   Add the bouillon cube and stir as you add the
   remaining water.  Simmer the sauce for about one hour,
   stirring occasionally. Fry the Tortillas, one at a
   time, for about five to ten seconds per side in the
   hot oil (they should not get crisp, this is just to
   “cook” them a little -- the time depends entirely on
   the temperature of the oil). Remove them from the oil,
   draining excess oil back into skillet and then dip
   them in the hot enchilada sauce. Place tortilla on a
   plate and spoon about 1 tablespoon of a mixture of the
   Onion and Green Pepper along a line about 1-1/2 inch
   from the center of the tortilla. Place about 1
   tablespoon of cheese along that line also. Carefully
   roll (it will be hot) the tortilla around the filling
   and place it seam side down in a rectangular baking
   dish. Repeat with all the tortillas. Pour the
   remaining sauce over the enchiladas and then spread
   some of the remaining onions/peppers over the top.
   Finally, top it with a generous portion of the grated
   cheese.  Bake at about 300F. for 15-20 minutes. DO NOT
   OVER COOK!
   
   You can optionally add some spiced, cooked ground beef
   or some spiced cooked boneless chicken to the filling;
   reduce the onion/pepper/cheese amount by one-half and
   add one tablespoon of meat filling.
   
   From: tfdpress@acpub.duke.edu (Thomas Fenske)
  
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