Cheese enchiladas #1

Yield: 1 Servings

Measure Ingredient
Cheese Enchiladas No. 581
12 Tortillas, Hot
2 tablespoons Olive Oil
½ cup Onion, Chopped
1 Clove Garlic, Minced
1 tablespoon Chili Powder
1 cup Tomato Puree
Preheat oven to 350 degrees.
Yields 12 Enchiladas
½ cup Beef or Chicken Stock
1 teaspoon Cumin
Raw Onion, Minced
Longhorn Cheese

Heat the olive oil in a heavy saucepan and saute the garlic and chopped onion until golden. Add the chili powder, tomato puree and stock. Season with salt and pepper. Add the cumin. Spread sauce over the tortillas and place equal amounts of minced raw onion and shredded longhorn cheese in the center of each tortilla. At this point, you may add ground or shredded beef or shredded chicken at the center of each tortilla. Roll the tortillas and place SEAM SIDE DOWN in an ovenproof dish. Pour more sauce over the tops and liberally sprinkle additional shredded longhorn cheese over the tortillas. Bake about 15 minutes. Serve hot.

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