Tijuana's Mexican Kitchen enchiladas - Dallas News | myFOXdfw.com

Tijuana's Mexican Kitchen enchiladas

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(WJBK) - Get this recipe for enchiladas courtesy of Tijuana's Mexican Kitchen.

Traditional Enchiladas

Ingredients:

6 chille anchos
2 cups of olive oil
2 oz of crushed garlic
1 oz of cumin
teaspoon of Mexican oregano
4 oz of caldo de pollo ( Chicken Knorr brand) or ( veg stock for vegetarians )
4 cups of water 
1/2 cup of all purpose flour 
corn tortilla
Munster cheese
chopped onions 

Method:

Clean chile anch remove seeds in a skillet 2 cups of oil heat 
lightly fry the chile ancho then add to blender the ancho 2 cups of water 
blend very fine the add in blender Ingredients:
2 oz of garlic
1 oz of cumin
teaspoon of Mexican oregano
4 oz of caldo de pollo ( Chicken Knorr brand) or ( veg stock for vegetarians )
2 cups of water 
blend
In the skillet hot oil ( can use the same for frying ancho)
add flour slowly and Whisk until flour is lightly brown 
the add ancho mix and 2 cups of water bring to a boil let it boil for 5 minutes
in skillet hot light fry tortillas
add cheese roll top with enchiladas sauce and top with onion if desire
add cheese top and bake till cheese melts

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