Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 Corn tortillas
1 1/2 lb Cheddar cheese, shredded
1 bn Green onions, chopped
4 Clove garlic, minced
1/3 c Oil
2 tb Flour
2 tb Chili powder
19 oz Enchilada sauce
1 ts Salt
16 oz Tomato sauce, canned
1 c Water

Sauce: Saute' garlic in oil, add flour and chili powder and mix
well. Add enchilada sauce and tomato sauce, salt and water. Let
simmer for 1 hour. Can be made in quantities and frozen.

Enchiladas: Fry tortillas for a second in hot oil just until soft.
Drain and pat dry on paper towels.
Mix cheese and onion. Put approximately 1 heaping Tbsp. cheese
mixture on each tortilla. Roll and place seam side down in large
baking pan.

Cover enchiladas with sauce and sprinkle with additional shredded
cheese. Bake at 400 degrees for 20-30 minutes, or until sauce is
bubbly and cheese is melted.

Nutritional Information per serving: xx calories, xx gm protein, xx
gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg
sodium, x g dietary fiber

Debbie's notes: This is my favorite cheese enchilada recipe. These
are also great reheated in the microwave.

Posted on GEnie Food Wine RT Jun 29, 1993 by D.CARLSON [DEBBIE]

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger#lunatic.com

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