Cheese enchiladas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Corn tortillas | |
| 1½ | pounds | Cheddar cheese, shredded |
| 1 | bunch | Green onions, chopped |
| 4 | Clove garlic, minced | |
| ⅓ | cup | Oil |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Chili powder |
| 19 | ounces | Enchilada sauce |
| 1 | teaspoon | Salt |
| 8 | ounces | Tomato sauce, canned |
| 1 | cup | Water |
Directions
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.