I should post a health warning with this recipe. It is in no way, shape or form low-fat. Not at all. On the other hand, it is yummy and picky eater approved! My husband brings home all sort of Taste of Home magazines for me. I love it! This is one that I found in one of them last year and it is worthy of sharing.
Cheese Enchiladas
1 15 oz can tomato sauce
2/3 C water
1 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp cumin
8 flour tortillas
3 1/4 C. shredded mexican blend chese
1 medium onion, very finely chopped (or 2 Tbsp dried minced onion, reconstituted)
1/2 C sour cream
1/4 tsp salt
1/4 tsp pepper
1/8 C minced parsley (the dry stuff works as well as the fresh)
In a large sauce pan, combine the first 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 Tbsp sauce over each tortilla.
In a large bowl combine 3 cups of the cheese, onions, sour cream, parsley, salt, and pepper. Place 1/3 cup down the center of each tortilla. Roll up and place seam side down in to a greased 13 in x 9 in. baking dish. Pour remaining sauce over top.
Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with the remaining cheese. Bake 5 minutes longer or until cheese is melted. Viola!
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