| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Meats | Mexican | Cheese/eggs, Mexican, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | c | Onion, Finely Chopped 1 Lge |
| 2 | Cloves Garlic, Finely Chopped | |
| 1/4 | c | Vegetable Oil |
| 1/2 | c | Chicken Broth |
| 4 | c | Tomatoes, Chopped 4 Medium |
| 1 | T | Red Chiles, Ground |
| 1 | t | Salt |
| 1 | t | Cumin, Ground |
| 1 | t | Oregano Leaves, Dried |
| 1/8 | t | Pepper |
| 12 | Corn Or Flour Tortillas, * | |
| 12 | oz | Mozzarella Cheese, Shredded |
| Dairy Sour Cream |
INSTRUCTIONS
Tortillas should be 6 to 7 inches in diameter. Cook and stir onion and garlic in oil in a 10-inch skillet over medium heat, until onion is tender. Stir in remaining ingredients except the sour cream, tortillas, and cheese. Heat to boiling then reduce the heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Heat the oven to 350 degrees F. Dip each tortilla into sauce to coat both sides. Spread 2 Tbls of the chease on each tortilla and roll up. Place seam sides down in an ungreased 13 X 9 X 2-inch baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted, about 15 minutes. Serve warm with the sour cream. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
A Message from our Provider:
“We see a only a glimmering of the plans of God…”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 258
Calories From Fat: 163
Total Fat: 18.5g
Cholesterol: 36.3mg
Sodium: 1029.4mg
Potassium: 379.7mg
Carbohydrates: 8.7g
Fiber: 1.8g
Sugar: 4.5g
Protein: 15.6g