| 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
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”