Cheese enchiladas

Yield: 1 Servings

Ingredients:

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

Instructions:

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