{"id":43,"date":"2009-01-11T21:09:43","date_gmt":"2009-01-11T21:09:43","guid":{"rendered":"http:\/\/34.95.25.178\/recipes\/2009\/01\/enchiladas\/"},"modified":"2009-01-11T21:09:43","modified_gmt":"2009-01-11T21:09:43","slug":"enchiladas","status":"publish","type":"post","link":"https:\/\/www.golding.ca\/recipes\/2009\/01\/enchiladas\/","title":{"rendered":"Enchiladas"},"content":{"rendered":"

This is one of Dr. T\u2019s favourites from his childhood, and now one of the many flat round things he counts in his culinary repertoire. We had these tonight with a very nice Grand Caumont<\/a>, which is not the shiraz that might really pop with this kind of dish, but is one of our \u2018drink with anything\u2019 standbys.<\/p>\n


\nTortillas<\/u>
\n1 cup flour
\n1 \/2 cup corn meal
\n1 \/4 tsp salt
\n1 egg
\n1 1 \/2 cups cold water
\nFilling<\/u>
\nMix together
\n2 cups sharp cheese
\n1 minced onion
\nSauce<\/u>
\n2 tbsp minced onion
\n2 tbsp oil
\n1 tbsp flour
\n1 clove minced garlic
\n2 tsp chilli powder (or to taste)
\n14 oz can tomatoes, drained (reserve liquid)
\n1 tsp salt
\nTo make tortillas: beat all tortilla ingredients together, then cook 3 tbsp of batter at a time on a moderately hot griddle pan \u2013 should yield a 6\u201d tortilla. Turn when the edges start to look a little dry, not brown. Makes about 12 tortillas.
\nTo make sauce: saut\u00e9 onion in the oil, then stir in the flour. Cook for about a minute, then add the remaining ingredients. Add enough of the tomato juice (about 1 \/2 cup) to make a moderately thick sauce.
\nAssembly: Divide filling between all the tortillas. Roll each tortilla into a tube, and arrange the tubes in a baking dish (9 x 13\u201d works well). Cover with sauce, and sprinkle any remaining cheese over the top.
\nBake at 375 F for about 15 minutes, until cheese is melted and tortillas are hot. Serve with red and\/or green Tabasco sauce!<\/p>\n","protected":false},"excerpt":{"rendered":"

This is one of Dr. T\u2019s favourites from his childhood, and now one of the many flat round things he counts in his culinary repertoire. We had these tonight with a very nice Grand Caumont, which is not the shiraz that might really pop with this kind of dish, but is one of our \u2018drink … <\/p>\n

Continue reading “Enchiladas”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[7,48],"tags":[],"class_list":["post-43","post","type-post","status-publish","format-standard","hentry","category-main-dishes","category-wining-dining"],"_links":{"self":[{"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/posts\/43","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/comments?post=43"}],"version-history":[{"count":0,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/posts\/43\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/media?parent=43"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/categories?post=43"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/tags?post=43"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}