Recipe Submitted by ahdarakjy ..|.. Category: Poultry
I have two versions that I make- one can be frozen ahead- but this one by far is my favorite- not for dieters!
For the Chile sauce: Saute onion and
garlic in lard. Add flour, cook for 1 minute, then add other ingredients.
Simmer for 10 minutes. makes 2 cups
For the Enchiladas: Preheat oven to 350 degrees. Heat lard and cook tortillas for a few seconds; then dip into cream and bouillon which have been combined. Reserve remaining liquid. Make the filling by sauteing onion in butter and adding remaining ingredients, except the cheese. Spread filling on tortillas, roll, and place seam side down on a baking dish. Pour remaining liquid over top, sprinkle with cheese, and bake until hot and cheese is melted- about 25 min.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org