Pepper Jack Enchiladas with Special Sauce

By: By: Jack

Updated: Tue 2:45 PM, Jun 19, 2012

Ingredients

Enchiladas

2 lbs. pepper jack cheese, grated

12 corn tortillas

1 cup salad oil - heated

Enchilada sauce

Enchilada Sauce

1/4 cup chili powder

2 quarts water

1/4 cup Ancho chili-paste

1 Tbsp. granulated garlic

1 Tbsp. salt

1/8 cup beef base

Roux

1/4 cup margarine

Directions

1. Cook the 12 corn tortillas in hot vegetable oil - one at a time - for about 5 seconds each.

2. Dip the tortillas in the oil and the tortilla will "bubble" signaling it is cooked. (All you want to do is get the tortilla soft.)

3. Add 1/8 cup warm water to grated cheese and mix. Cheese will come together to form a paste. Divide cheese into 12 groups - one for each tortilla.

4. Roll cheese in tortilla forming a "cigar".

5. Put fold side enchilada down in 12 x 12 inch greased pan.

6. Top with warmed enchilada sauce and bake at 350 degrees for 15 minutes - or until hot.

7. Garnish with grated cheese, tomatoes, slice black olives, dice tomatoes, and sliced green onions.

Enchilda Sauce

1. Soak 3 ancho chilies in 1 cup hot water for about 1 hour or till tender.

2. Remove seeds from chilies and puree chilies in a food processor to make a paste.

3. Fill 4 quart saucepan with water. Add chili powder, pod paste, garlic, salt, and beef base to water. Bring to a boil.

4. Melt margarine and add flour in separate saucepan. Cook for 5 minutes - stirring often.

5. Gently boil enchilada sauce for 5 minutes. Add roux mixture to enchilada sauce.

6. Adjust seasoning to taste.

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