Pepper Jack Enchiladas with Special Sauce




  • 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


  • 1/4 cup margarine


    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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