Recipe(tried): Cheese Enchiladas and Emma's Spanish Rice for Ashley. WI

Here is another meal idea for you, Ashley. We all enjoy this meal, too.

Cheese Enchiladas
This is a recipe from my dear friend, Emma.

1 pkg. corn tortillas
vegetable oil(I like canola oil)
Enchilada Sauce (recipe follows)
1, 8 oz. pkg. mild cheddar cheese, shredded or grated (whatever)
1, 8 oz. pkg. mozzarella, shredded or grated (whatever)
onion, finely chopped

Heat oil in a fyring pan until quite hot. Dip tortillas in the oil, one at a time, in hot oil to soften - about 6 seconds per side. Drain on paper towels. When you have finished softening the tortillas, put about 4 at a time in the Enchilada Sauce to coat. Take 1 tortilla out at a time and drain over Enchilada Sauce a little. Place in a lightly oiled casserole dish and sprinkle a little onion (or to taste) in the center of the tortilla. Over the onion, put a fair amount of mozzarella, then cheddar cheese, (equal amounts) then roll up the tortilla, placing seam side down in the casserole dish. When finished with all of the tortillas, pour the remainder of the Enchilada Sauce over the Enchiladas. Decorate with some extra cheese. Bake for 25 - 30 min at 325 - 350 degrees F., uncovered.

Emma's Enchilada Sauce

6 TBL. flour
2 - 3 TBL chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
4 c. water

Mix flour, chili powder, cumin, and water, being careful it doesn't get lumpy. (Use a wisk and only add a little water at a time as you keep stirring with a wisk - seems to keep the sauce from getting lumpy if you are patient). Pour into a pot. Heat almost to a boil, then turn heat down so that the sauce simmers for 20 min. or so, until it is thickened.


Emma's Spanish Rice

1 cup rice
1/4 - 1/2 cup tomato sauce (depends on how tomatoey you like it)
2 cups water
about 1 Tbsp vegetable oil
2 smallish, red potatoes, partially cooked, or some green peas, if you like
1 green pepper (or less...again, to taste)
1/4 to 1/2 cup chopped onion
1 1/2 tsp cumin seed crushed
salt & pepper to taste
1/4 tsp. garlic powder

Saute onions and rice until lightly browned. Add tomato sauce and water. Bring to a boil. Add partially cooked potatoes and/or peas, cut up green pepper, cumin, salt and pepper. Lower heat. Simmer until water has evaporated - 15 to 20 min. Watch closely. Enjoy:-)!!!!