Wheat Flour Tortillas:
Combine both flours, baking powder and salt. Stir in oil until mixture is crumbly. Add the water to form
a soft dough. Knead by hand 5 min. Cover; let dough rest 30 min. Preheat a cast iron or nonstick griddle
over med. heat. (Can use an electric skillet, heat to 350. Do not oil griddle or elect. skillet. Divide
dough into 12 pieces. Flatten and roll each ball of dough on lightly floured surface until paper thin,
turning frequently. Roll out to 8" in dia. Cook tortillas 45 seconds to 1 minute on each side, until
light brown specks appear. Do not overcook. A well made tortilla puffs as it is cooking. Remove from griddle
and wrap in clean towel to keep warm or use in your favorite recipe. May be wrapped and frozen when cooked.
Enchiladas:
Preheat oven to 350. Spread 1 1/2 cups of the sauce in a 13 x 9 casserole. Divide the filling equally
and place on each tortilla. Top each with 2 Tbs. cheese. Roll up each tortilla and place, seam side down,
in pan. Pour remaining sauce over tortillas. Sprinkle remaining 1/4 cup cheddar cheese on top. Cover with
foil and bake 30 min. Remove foil and bake an additional 15 min.
Can be frozen. I wrap very tightly when completely cooled.
1 serving provides 329 calories, 23 g protein, 40 g carbs., 7 g fat, 4.9 g dietary fiber.
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