*  Exported from  MasterCook  *
 
                         Garry’s Tex-Mex Enchiladas
 
 Recipe By     : Garry Howard
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Casseroles                       Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      dozen         corn tortillas
      1/2  pound         American cheese -- grated
    1      large         onion -- chopped
    1      large can     chili with beef no beans-- your favorite
 brand
                         vegetable oil
 
 When I was growing up, these enchiladas with rice and refried beans
 was the essence of Mexican food as I knew it.  I now make a lot more
 sophisticated types of enchilada sauces and use different cheeses but
 I still make these occasionally when I get the craving for them. 
 Also, we hardly ever have a family get-together with my mother and
 brother without making these.  It’s funny how you can't really
 outgrow the foods you ate while growing up.
 
 Warning, this is definitely NOT low-fat chow!
 
 Add just enough vegetable oil to a frying pan to cover the bottom and
 heat over medium flame.  Fry the tortillas in the oil just enough to
 heat and soften them. If the oil is too hot, or if you fry them too
 long, they will turn hard and crisp and you won't be able to roll
 them.  A few seconds on each side is usually enough.  Stack on a
 plate covered with a paper towel. 
 
 This recipe calls for American cheese.  For Tex-Mex enchiladas no
 other cheese will do.  American cheese has just the right salty
 flavor and melts to a great gooey consistency.  I buy a chunk of
 American cheese at the deli and grate it. Make sure you have American
 'cheese' and not the imitation cheese food stuff.  Even though most
 people don't accept American cheese as 'real' cheese, and it is
 processed, there is a difference.  Don't try to use those
 individually wrapped slices.  I like Land-O-Lakes white American
 best.
 
 Sprinkle some cheese and grated onion on a tortilla and carefully
 roll into a tube.  Lay in a casserole dish with the seam side down. 
 Continue until all the tortillas are filled.  In a saucepan, heat the
 can of chili and pour evenly over the top of the filled tortillas.
 
 Bake in a 350 degree oven until the enchiladas are heated through and
 the chili is starting to bubble. Sprinkle remaining grated cheese on
 top and return to oven until the cheese melts.
 
 Serve with Mexican rice and refried beans.
 
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 NOTES : Recipe by Garry Howard, Cambridge, MA
 g.howard@ix.netcom.com
 Garry’s Home Cooking Website
 http://members.aol.home/garhow/cooking.htm