Cheese enchiladas #1
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.