| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Cheese |
6 |
Servings |
INGREDIENTS
| 12 |
|
Soft cooked corn tortillias |
| 12 |
sl |
Wisconsin Sharp Cheddar; 1-oz |
| 1/4 |
c |
Minced Bermuda onion |
|
|
Enchilada sauce (see index) |
| 3 |
c |
Shredded Cheddar cheese |
| 3 |
|
Green onions; chopped |
INSTRUCTIONS
1. Preheat broiler.
2. Place 1 slice of cheese on each tortilla. Top each with 1 tsp. minced
onion. Roll.
3. Place rolled tortillas seam-side-down on an ovenproof platter. Top with
Enchilada Sauce and sprinkle with enough cheese to cover edges so the
tortillas do not burn.
4. Place under broiler and cook until first brown spots appear. Remove
immeadiately. Top with more Enchilada Sauce. Sprinkle with green onions.
For a variety, many other combinations may be used: shredded cooked
chicken, sour cream, green onions and chopped cilantro are good together;
or shredded cooked beef or cooked ground beef with the cheese and onion.
LA BOLA
EAST QUINCY, DENVER
BEVERAGE: MARGARITAS
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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