| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Mexican | *new-acq, Mexican | 4 | Servings |
INGREDIENTS
| 8 | Corn (6-inch) tortillas; warmed | |
| Vegetable cooking spray | ||
| 1 | Clove garlic; minced | |
| 2 | tb | Flour |
| 2 | c | Water; divided |
| 1/2 | ts | Beef bouillon |
| 3 | tb | Ground chili peppers; New Mexico |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Ground cumin |
| 4 | oz | Shredded lowfat mozzarella cheese |
| 2 | oz | Shredded lowfat cheddar cheese |
| 1/2 | c | Minced onion |
| 1 | c | Red leaf lettuce; chopped |
INSTRUCTIONS
Wrap tortillas securely in foil; bake at 350 degrees for 15 minutes or until thoroughly heated. Coat a medium nonstick saucepan with the cooking spray; place over medium heat until hot. Add garlic and saute until tender. Combine flour and 1/4 cup of the water; add to saucepan, stirring well. Add remaining 1-3/4 cups of water, bouillon, hot chilies, oregano and cumin. Bring to a boil, cook over medium heat until mixture is thickened and bubbly, stirring constantly. Remove from heat. Spread 3 tablespoons of sauce on each of 4 serving plates; top each with a tortilla. Spread 3 tablespoons of sauce over each tortilla; sprinkle each with 2 tablespoons mozzarella cheese, 1 tablespoon Cheddar cheese and 1 tablespoon onion. Top each tortilla with a tortilla and spread with 2 tablespoons sauce. Sprinkle each tortilla with 2 tablespoons mozzarella cheese, 1 tablespoon Cheddar cheese, l tablespoon onion and 1/4 cup lettuce. Makes 4 servings. >Easy enchilada sauce from scratch >recipe from Gust Vreneos 25-feb-98, "Cook and Tell" Riverside Press Enterprise. >mc from Pat Hanneman (Kitpath). Mc-PER SERVING: 253 cals, 7.3 g fat. (26.8% cff). Eat-lf (c) 1998 and McRecipe Recipe by: Gust Vreneos, Cathedral City, CA Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 25, 1998
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