This is the email that I sent to DeeDee. I just cut and pasted it for those that asked me to. I hope yours come out as good as mine "always" do.

Here is a recipe for the sauce, then the enchiladas. Really, the sauce is what makes the dish. Once you do this, (make the sauce), then heat the corn tortillas in very hot oil by submerging them (one at a time) for approx. 10-15 seconds (I add chili powder to the hot oil as well), pull them out and place them on a plate with a paper towel to soak up the excess oil. Once you have enough tortillas to complete your dish, you can begin to roll the enchiladas. Be careful as they will be hot. The rolling is an art (like cigar rolling), and sometimes you will stuff too much, or not enough, or too tight, or loose. I can't show you how, so you will have to use your discretion. I roll them, then place them in a large glass dish. I will then pour the sauce over the top of the enchiladas, pour the remaining cheese (white goats cheese) over the sauce, and place them in the oven (about 350deg.) for a few min. Just check them to see that the cheese is melting, but has not turned into a sauce itself. Now you can pull them out and place them on a plate next to your homemade beans that you made 24hrs before, and the perfect spanish rice.. You did make the rice and beans, right....??
What makes these real, as opposed to "Tex Mex", is the ingredients. In making them "TexMex" you would use red tortillas, yellow Colby cheese, and not a chili powder based sauce. I love both traditional and tex mex, but can really appreciate the older mexican style manner of cooking. Most dishes consist of fish or chicken, and are baked as opposed to frying. This one being an exception, but the other dishes, going further south toward central and south america, are really good, and a nice change from the usual. At least the usual in this town. The capital of Tex Mex cuisine.!

Let me know how they turn out. Oh, and you did also make real Guacamole as well... right?



Makes 3 quarts

1 cup vegetable oil

2 cups all-purpose flour

1/4 cup chili powder

1 tablespoon ground cumin

1 tablespoon garlic powder

1 1/2 tablespoons salt

1/4 teaspoon pepper

2 quarts water

Heat the oil in a large heavy saucepan over medium heat. Add the flour and cook, stirring constantly, until the flour is browned (this mixture is called a roux); be careful not to let the flour burn.

Stir in the chili powder, cumin, garlic powder, salt, and pepper and cook, stirring constantly, for 2 to 3 minutes.

Gradually add the water, stirring until smooth. Cook, stirring frequently, for 5 minutes, then reduce the heat and boil gently for 15 minutes.

Use this sauce for enchiladas stuffed with cheese, beef, or chicken. Top them off with Chili con Carne and grated (white) goats cheese., then place in a large (glass) pan and heat in a conventional oven.

Well, I know what I'm making tonight.

I'll let you know how it goes. I'll probably use pheasant or venison.

Sounds delicious!!!

Thanks for the recipe.

ps How about some more?

If you are going to use a meat (venison,chicken,pheasant,etc..),might I reccomend the following.
Place the meat of your choice in a large sauce pan. Cover with water, add about 1/2 teaspoon of garlic powder (I would add real garlic, but this will suffice), and add about 1 teaspoon of chili powder. Boil on med. heat for about two hours. This will make the meat very tender and prepare it to be shredded.
Once it is done, you can begin to pull it apart (de-bone, etc.). I also add salt and ground cumin at this stage as well (approx. 1/2 teaspoon of each). It is also very important to keep the broth, as you should add this to the sauce. Not all of it, but you should reduce the amount of water, and replace with the broth. This will make your enchiladas taste even more authentic.
Good luck.
Rik

Man, I am getting hungry...

wow i definitely shouldn't have read those recipes right before lunch!