Santa fe style enchiladas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Corn (6-inch) tortillas; warmed | |
| Vegetable cooking spray | ||
| 1 | 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 |
Directions
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