| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexico, Cheese/eggs, Archived | 1 | Servings | |
INGREDIENTS
| 16 | Corn tortillas | |
| 1 1/2 | lb | Cheddar cheese, shredded |
| 1 | bn | Green onions, chopped |
| 4 | Clove garlic, minced | |
| 1/3 | c | Oil |
| 2 | tb | Flour |
| 2 | tb | Chili powder |
| 19 | oz | Enchilada sauce |
| 1 | ts | Salt |
| 16 | oz | Tomato sauce, canned |
| 1 | c | Water |
INSTRUCTIONS
Sauce: Saute' garlic in oil, add flour and chili powder and mix well. Add enchilada sauce and tomato sauce, salt and water. Let simmer for 1 hour. Can be made in quantities and frozen. Enchiladas: Fry tortillas for a second in hot oil just until soft. Drain and pat dry on paper towels. Mix cheese and onion. Put approximately 1 heaping Tbsp. cheese mixture on each tortilla. Roll and place seam side down in large baking pan. Cover enchiladas with sauce and sprinkle with additional shredded cheese. Bake at 400 degrees for 20-30 minutes, or until sauce is bubbly and cheese is melted. Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber Debbie's notes: This is my favorite cheese enchilada recipe. These are also great reheated in the microwave. Posted on GEnie Food & Wine RT Jun 29, 1993 by D.CARLSON [DEBBIE] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet [email protected] File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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