| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Meats |
Mexican |
Mexican, Cheese/eggs, 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 |
tb |
Red Chiles; Ground |
| 1 |
ts |
Salt |
| 1 |
ts |
Cumin; Ground |
| 1 |
ts |
Oregano Leaves; Dried |
| 1/8 |
ts |
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
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