“This recipe appeared 06/09/06 on the ABC News site. It is from the former chef at the White House who had served the Clintons for eight years and the Bushes for four. He said it was a favorite of both families. It is delicious!”
READY IN:
50mins
SERVES:
4
YIELD:
8 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Filling:.
  2. In a saute pan over medium heat, saute diced onion in oil until tender and slightly colored -- 4-6 minutes.
  3. Season with coriander, cumin, hot sauce and S&P.
  4. Let onion mix cool to room temperature, and hold to fill enchiladas.
  5. Combine all the cheese except 2 oz each of the jack and cheddar with the onion mixture, fold together well.
  6. Slightly warm the tortillas in a warm saute pan to make them flexible, and put about 2/3 cup of the cheese mix on each tortilla and roll them up.
  7. Place the rolled tortillas in a lightly oiled casserole dish in a single layer.
  8. Sauce:.
  9. In a 2 quart sauce pot over medium heat, cook onions in oil until tender -- 3-5 minutes.
  10. Add diced jalapeno and garlic and cook 2 minutes more.
  11. Add tomatotes, stock and all seasonings; let simmer 15 minutes.
  12. Puree and strain the sauce and hold for service.
  13. To assemble the dish:.
  14. Preheat oven to 350 degrees.
  15. Ladle sauce over the enchiladas in the casserole dish, top with the remaining cheese.
  16. Bake covered for 15-20 minutes, until hot thoughout and cheese is well-melted.
  17. Serve hot.

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