a tablespoon of chili powder dumped into it?

just add 4 cups water and 2-3 tbsp butter or oil and simmer.
makes enough sauce to cover a 9x13 pyrex baking dish
(15-18 enchiladas!)



RECIPE FOR:

Tuldys Honest to God TEXMEX enchiladas

ingredients:

• one package of 8 slices of American cheese (not singles)
  
• dozen and a half corn tortillas
  
• medium onion
  
• Tuldys texmex enchilada sauce
  
• 3 tbsp butter or light flavored oil
  

Now you probably didn't know this but real texmex enchiladas have American cheese in the middle. That's right, American, not cheddar. If your local texmex restuarant uses cheddar, they don't know what they're doing. Robb Walsh, noted food historian and author of “The Texmex Cookbook”, a terrific history of the cuisine notes this fact. Originally restaurants used a product from “Land of Lakes” that was known for it's melting ability. Unfortunately it's not available for anything but commercial use. Walsh notes the closest you can come is velveeta. I kid you not. Now I've been known to use velveeta but I find that sliced American, (you know, grilled cheese American) is easier to work with and produces similar results. With that said, you need one package of 8
slices of American cheese.How many times have you ordered enchiladas and got something wrapped in a flour tortilla? That's a damn burrito! With sauce! Now I have nothing against a half pound burrito covered in sauce but enchiladas must be made with corn tortillas. Period. One package of a dozen+ corn tortillas.

Onion. I never order cheese enchiladas that I don't order onions on top. That's personal preference but then again, I don't mind offending people. One medium onion.
Last but most important, one package Tuldys enchiladas sauce.
This is not up for debate. If you want authentic texmex enchiladas, there is no substitute. I experimented with every enchilada sauce recipe I came across for twenty plus years and believe me, I've come across a lot more enchilada sauce recipes than you because I have hundreds of cookbooks and food magazines dating back to the eighties. And I travel for a

 living and have clipped recipes from newspaper food sections all over the country for twenty five years. Trust me, I've seen them all. That's why I know this is the best enchilada sauce you'll ever taste. And to top our 'chiladas off, about a cup of either shredded American, cheddar, or cheddar Jack. Now I just said American is the only cheese on the inside. You can use the others because it's rare to find shredded American in a frig. Or you can leave it off entirely.

Let's Get Started

I usually start by getting the sauce simmering. Add the dry mix to 4 cups water and whisk. Don't think you're going to improve the taste by using chicken broth instead of water because there's chicken base in the sauce and your result will be too salty. Trust me on this, just add water. Now we're making a GRAVY so we'll need an oil to work with the flour in the sauce mix to make a roux. This will make our sauce smooth. I add butter. 3-4 tablespoons and bring to a boil, reduce and simmer. You don't have to use butter. Feel free to use canola, vegetable, or even a light tasting olive oil will work. Just be sure to use enough to make a smooth sauce. Heck, sometimes I like a meaty sauce so I brown a half pound cheap hamburger and leave the fat in the pan, add more butter
and then add the water and mix. Face it, you're not serving enchiladas to lose weight...make em taste good. Once the sauce thickens up, reduce to barely a simmer and we'll continue putting together the enchiladas.

Now back a long time ago, enchiladas were made with day old tortillas. Nothing was wasted back in the day. We don't have to use day old tortillas but we still have to make them pliable enough so they don't crack and break when we fold them. Folks used to dip them in hot oil, which I did for years. Not anymore. Back in the day, they didn't have PAM. We do now and you need to use it. Just spray one side of a tortilla with PAM (no need to drench it, a quick squirt will do) and toss it greasy side down on a plate. Spritz the other side. Continue to spray both sides of all tortillas. Place the plate in the microwave and zap for about a minute and a half. They'll be hot when you remove them so separate them as well as you can so they'll cool quicker.

Now to our cheese. Place the sliced American cheese on a cutting board. Cut 5 equal lines or 6 equal stacks of cheese. Here's the easy part, now just peel off 3 or 4 layers and wrap them in the cooled tortilla. Place seam side down and cover with the sauce. Add chopped onion and shredded cheese if you desire and microwave or bake at 350 til everything is bubbly. Serve and get ready for the compliments.

(remember, it'll cover a dozen and a half enchiladas)

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