MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Street Enchiladas   
    Categories: Vegetables, Chilies, Sauces, Cheese, Chocolate   
         Yield: 20 servings   
      
         1 tb Oil   
       1/2 c  Chopped onion   
         3 cl Garlic; minced   
              Salt   
    14 1/2 oz Can petite diced tomatoes;   
              - undrained   
         2 tb Ground ancho chile   
         2 tb Ground pasilla chile   
       1/4 ts Cayenne   
        28 oz Can red enchilada sauce   
       3/4 c  Beef broth   
       1/2 oz Unsweetened chocolate;   
              - chopped   
         1 tb Honey   
              Oil for frying   
        20    (6") corn tortillas   
     1 1/4 c  Crumbled queso fresco or   
              - feta cheese   
         1 c  Snipped fresh cilantro   
         1 c  Fine chopped onion   
      
     In a large saucepan heat the 1 tablespoon oil over   
     medium-high heat. Add the 1/2 cup chopped onion, the   
     garlic, and a pinch of salt; cook for 2 minutes, stirring   
     frequently. Stir in tomatoes, ancho pepper, pasilla   
     pepper, and cayenne pepper. Cook, covered, for 4 to 5   
     minutes or until tomatoes can be easily mashed. Transfer   
     mixture to a food processor or blender. Cover and process   
     or blend until smooth. Return mixture to saucepan over   
     medium heat.   
      
     Stir in enchilada sauce, broth, chocolate, and honey.   
     Simmer, uncovered, about 20 minutes or just until sauce   
     thickens enough to coat the back of a spoon. Season to   
     taste with salt. Remove from heat.   
      
     Heat an extra-large skillet over medium heat. Add just   
     enough oil to lightly coat the bottom of the skillet. When   
     oil is hot, use tongs to dip each tortilla into enchilada   
     sauce to generously coat both sides. Working in batches,   
     cook each tortilla in hot oil for 15 to 20 seconds or   
     until lightly browned on one side (be careful not to burn   
     the sauce). Sprinkle about 1 tablespoon of the queso   
     fresco on one half of each tortilla. Using a spatula, fold   
     each tortilla in half over cheese; fold again so the   
     tortilla is quartered. Transfer enchiladas to a serving   
     platter. Top each with some of the cilantro and some of   
     the finely chopped onion. Repeat to make 20 enchiladas   
     total, adding more oil to the skillet as needed.   
      
     (Refrigerate any leftover sauce for up to 3 days or freeze   
     for up to 3 months).   
      
     Better Homes & Gardens | April 2015   
      
     MM Format by Dave Drum - 15 April 2015   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... A good cook is like a sorceress who dispenses happiness. Elsa Schiaparelli   
      
   --- BBBS/Li6 v4.10 Dada-2   
    * Origin: Prism bbs (1:261/38)