Michael Cruz

Enchiladas

Arroz con Leche

Enchiladas

Sauce:
2 Tbsp. oil
2 Tbsp. flour
1 28-oz. can enchilada or Mexican red sauce
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. pepper

Meat:
1 pound ground beef
1 medium onion, finely chopped
1/2 tsp. salt

The Rest:
Oil for frying
10-14 corn tortillas
2 4-oz. cans diced green chilies
1 cup chopped green onions
3 cups grated sharp cheddar cheese
Cilantro for garnish

For the sauce:  In a saucepan over medium-low heat, combine the oil and flour. Whisk together to allow to bubble for 1 minute.  Pour in the red sauce, chicken broth, salt and pepper.  Bring to a boil.  Reduce the heat and simmer while you prepare the other ingredients.

For the meat:  While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium high heat.  Drain the fat, add the salt and stir to combine.  Turn off the heat and set aside.

For the rest:  In a small skillet over medium heat, heat some oil.  Lightly fry the tortillas just until soft.  Do not crisp.  Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350.
Spread 1/2 cup of the sauce in the bottom of a 9x13 inch baking dish.  Next, one at a time, dip each tortilla into the sauce.  Set the sauce-soaked tortilla on a plate.  Place on some of the meat mixture, chilies and green onion.  Top with a generous portion of grated cheddar.  Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in the baking dish.  Repeat with the rest of the tortillas and pour the remaining sauce over the top.  End with a generous sprinkling of cheese and any other bits of chilies or green onions you have left over from the filling.
Bake for 20 min. or until bubbly.  Sprinkle chopped cilantro over the top and serve.

Arroz con Leche

Milk
1 1/2 cup rice
1 cup sugar
1 cinnamon stick

Put rice to boil in 3 cups water.  Add sugar and cook until soft.
After rice is cooked, add enough milk to cover rice and 1 cinnamon stick.  Let simmer long enough for cinnamon to flavor the milk.  Serve.