you get my email?

Are you talking to me?...no, I haven't received an email.

nope, the other one... 98

[This message has been edited by fido98 (edited 8/13/2009 4:16p).]

While this post is up- Fido98
Would you mind posting your enchilada and cilantro rice recipe? I had saved it to my computer last year, and my computer died. I would greatly appreciate it.

quote:

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nope, the other one... 98

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Who me?

Fido Cheese Enchiladas with Chile con Carne

Enchilada Sauce:
1/2lb 90/10 ground beef
1/4 cup Oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1 Tbsp Tomato paste
1 crushed garlic clove
2 tsp ground cumin
1/2 tsp dried mexican oregano
2 T Pure (New Mexico) chile powder (I grind my own, of course)
1 T Ancho Chile Powder
2 cups chicken broth (or water)

Heat the oil in a skillet over medium-high heat. Brown meat (Don't drain) Stir in the flour and continue stirring for 3 to 4 minutes, or until it begins to darken. Add the rest of the ingredients except the broth and cook about a minute more. Add chicken broth or water and cook until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water/broth to adjust the thickness.

Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
10-12 corn tortillas
1 cup each shredded cheddar/jack/Deluxe american cheese

Preheat the oven to 450.
Pour the oil in a small skillet, heat oil until about 150 and dip the tortillas one at a time for a few seconds until softened. Drain & stack them in foil keeping wrapped between tortillas

Pour 1/2 cup of sauce in a baking pan.
Take a tortilla, add about 1/4c cheese and roll it. Place rolled tortilla in baking dish, seam side down. Continue until you are out of room in the pan. Take remaining enchilada sauce, and pour it over the rolled tortillas. Sprinkle remaining cheese or grate new cheese if you are out. Bake for 10 minutes or until sauce is bubbly and cheese is melted.

Where are the onions?

gracias