Santa fe style enchiladas

Yield: 4 Servings

Measure Ingredient
8 \N Corn (6-inch) tortillas; warmed
\N \N Vegetable cooking spray
1 \N Clove garlic; minced
2 tablespoons Flour
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

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