Yield: 6 Servings
|12||Soft cooked corn tortillias|
|12 slices||Wisconsin Sharp Cheddar; 1-oz|
|¼ cup||Minced Bermuda onion|
|Enchilada sauce (see index)|
|3 cups||Shredded Cheddar cheese|
|3||Green onions; chopped|
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.
EAST QUINCY, DENVER
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .