enchiladas

Enchiladas, they are my go-to order at Mexican restaurants, but there aren't any Mexican restaurants here.  I've used a Rachael Ray recipe for firecracker enchiladas several times.  Lately, I've begun experimenting with different types of fillings for the enchiladas.   I've also used flour tortillas in place of corn, but I think I'm in a corn phase now.

enchiladas 
vegetable oil
one onion, finely chopped
2 tablespoons flour
1 1/2 cups water
1 29-ounce can tomato sauce
1 tablespoon chili powder
2 teaspoons cumin
1 1/2 teaspoons salt
8 tortillas, corn or flour
tortilla filling
muenster cheese, grated

for the enchilada sauce -- 

In a medium saucepan heat a little oil over medium-high heat.  Cook onion until soft. Stir in flour and cook for 2 minutes.  Whisk in water and then add tomato sauce.   Add chili powder, cumin, salt.    Bring to a boil.  Simmer for five minutes.  Set aside.

for filling -- 

I've used chicken, cooked spinach, leftover bbq pork, sour cream and cottage cheese, or beans.  Whatever you do, mix some cheese of some sort in there.  

This most recent time I mixed 1 cup of sour cream, 1/2 cup cottage cheese, 1 teaspoon cumin and 2 sliced green onions (white and green parts).  

And leftover shredded crock pot pork.

method -- 

Dip both sides of tortilla in the enchilada sauce.  Put the tortilla on a plate.  Put a soup spoon of sour cream mixture on the tortilla and some pork (or whatever filling you are using).  Roll the tortilla and place into a baking dish, seam side down.  Continue, making a total of eight enchiladas.  Top with the remaining enchilada sauce.  Top with muenster cheese.  Bake at 350° F for 25 minutes or until bubbly and cheese is melted.