Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 15 ounces | (about 2 cups) tomato sauce |
| 1 quart | Water |
| \N pinch | Of each: cumin; msg, paprika, cayenne; onion powder, garlic powder |
| 1 tablespoon | Salt |
| 1 tablespoon | Pure chile powder |
| 1 tablespoon | Unflavored gelatin |
| 3 tablespoons | Processed cheese spread |
| 1 tablespoon | Sugar |
1. Combine tomato sauce and water in a large saucepan and bring to a boil.
Cook over high heat for 30 to 40 min., stirring occasionally, until thickened.
2. Add remaining ingredients and continue to boil for 15 min., stirring frequently to prevent cheese from sticking to the bottom of the pan. Use for enchiladas, burritos, flautas, or chile rellenos.
NOTE: Pure chile powder does not have other herbs in it. Most prepared `chile powder' has cumin or oregano in it. Use pure powder.
LA BOLA
EAST QUINCY, DENVER
FOR USE WITH CHEESE ENCHILADAS. From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .