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Enchilada Verde
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Green Chile Enchiladas



  • 12 corn tortillas
  • 4 tbsp (60 ml) oil for frying
  • 1 clove garlic
  • 1 tbsp (15 ml) flour
  • 4 cups (950 ml) green chili sauce (recipe follows)
  • 2 cups (475 ml) grated cheddar
  • 1/2 cup (125 ml) minced onion
  • Sauce:
  • 2 tbsp (30 ml) oil
  • 1 clove garlic
  • 1/2 cup (125 ml) minced onion
  • 1 tbsp (15 ml) flour
  • 1 cup (225 ml) water
  • 1 cup (225 ml) diced green chiles
  • Sauce:
  • Heat oil in sauce pan, saute garlic and onion until translucent.
  • Blend in flour, wisk in water and green chiles.
  • Bring to boil and simmer for 5 minutes.
  • Enchiladas:
  • Fry tortillas to soften, set aside on paper towel.
  • Heat garlic in oil, blend flour into oil, stir in green chile sauce and heat thoroughly.
  • Add water if needed.
  • Place tortilla flat, layer on cheese and onion; roll up.
  • Smother with sauce.
  • Bake at 400 degrees (200 C.) for 10-15 minuts or until cheese is melted.
My modified version of a recipe from Simply Simpatico cookbook from the Jr. League of Albuquerque.

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