Recipe - Enchiladas Empalmadas (Stacked Enchiladas)

One half cup Finely chopped onion
2 Tablspoons cooking oil
1 tablespoon Allpurpose flour
One half cup Milk
1 cn (4ounce) green chili
peppers, rinsed, seeded,
and chopped
One half teaspoon Salt
2 cup Diced cooked beef
2 Tomatoes, peeled and choped
2 tablespoon Cooking oil
8 6inch tortillas
1 cup Shredded monterey jack
cheese (4 ounces)

In skillet cook onion in 2 tablspoons oil till tender but not brown. Blend
in flour. Add milk, chili peppers, and salt. Cook, stirring constantly,
till thickened and bubbly. Stir in beef and tomatoes. Heat through; keep
warm.

In small skillet heat 2 tablespoons oil. Holding tortilla with tongs, dip
in hot oil for 10 seconds or till limp. Drain on paper toweling. Place a
hot tortilla in 9x9x2inch baking pan. Top with about One fourth cup beef mixture
and 2 tablespoons of cheese. Layer on remaining tortillas, beef mixture,
and cheese to make a stack. Bake in 350 oven for 20 minutes or till hot.
Unstack to serve. Serves 4.

Posted to Bakery Shoppe Digest149 by Sandra Swinford
sswinfor@cecasun.utc.edu on Jul 7, 1997