Yield: 4 Servings
|8 \N||Corn (6-inch) tortillas; warmed|
|\N \N||Vegetable cooking spray|
|1 \N||Clove garlic; minced|
|2 cups||Water; divided|
|½ teaspoon||Beef bouillon|
|3 tablespoons||Ground chili peppers; New Mexico|
|½ teaspoon||Dried oregano|
|¼ teaspoon||Ground cumin|
|4 ounces||Shredded lowfat mozzarella cheese|
|2 ounces||Shredded lowfat cheddar cheese|
|½ cup||Minced onion|
|1 cup||Red leaf lettuce; chopped|
Wrap tortillas securely in foil; bake at 350 degrees for 15 minutes or until thoroughly heated.
Coat a medium nonstick saucepan with the cooking spray; place over medium heat until hot. Add garlic and saute until tender.
Combine flour and ¼ cup of the water; add to saucepan, stirring well. Add remaining 1-¾ cups of water, bouillon, hot chilies, oregano and cumin.
Bring to a boil, cook over medium heat until mixture is thickened and bubbly, stirring constantly. Remove from heat.
Spread 3 tablespoons of sauce on each of 4 serving plates; top each with a tortilla. Spread 3 tablespoons of sauce over each tortilla; sprinkle each with 2 tablespoons mozzarella cheese, 1 tablespoon Cheddar cheese and 1 tablespoon onion. Top each tortilla with a tortilla and spread with 2 tablespoons sauce. Sprinkle each tortilla with 2 tablespoons mozzarella cheese, 1 tablespoon Cheddar cheese, l tablespoon onion and ¼ cup lettuce. Makes 4 servings.
>Easy enchilada sauce from scratch >recipe from Gust Vreneos 25-feb-98, "Cook and Tell" Riverside Press Enterprise. >mc from Pat Hanneman (Kitpath). Mc-PER SERVING: 253 cals, 7.3 g fat. (26⅘% cff). Eat-lf (c) 1998 and McRecipe
Recipe by: Gust Vreneos, Cathedral City, CA Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 25, 1998