San Antonio-style enchiladas stacked with cheese

During my research I recently came across an enchilada recipe in the 1926 San Antonio Light. This recipe differed from previous early San Antonio enchilada recipes. At first it called for something called California cheese instead of Cheddar or American. Although this was not defined, I interpreted it to mean Monterey Jack.

The sauce was made the traditional way – with whole dried chillies. Instead of rolling the individual enchiladas, they were stacked as they do. . .

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