Cheese Enchiladas
Cheese Enchiladas is an impressive dinner. Made with 1 c. chopped onion, 2 cloves garlic, crushed, 1 tbsp. chili powder, 2 tbsp. vegetable oil and 1 tsp. ground cumin, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Cook and stir onion, garlic and chili powder in 2 tablespoons oil until onion is tender.
Stir in cumin, salt, pepper and tomatoes, breaking up tomatoes.
Heat to boiling; reduce heat. Simmer, uncovered, until thickened, about 30 minutes.
Mix cheeses. Heat 1/2 cup oil in skillet until hot.
Dip each tortilla lightly into oil to soften; drain on paper towels.
Dip each tortilla into tomato mixture to coat both sides.
Spoon about 2 tablespoons of cheese on each tortilla.
Roll tortilla and place seam side down in ungreased rectangular pan (13 x 9 x 2-inch).
Pour tomato mixture on top of tortillas.
Sprinkle remaining cheese on top.
Bake, uncovered, at 350Β° until cheese is melted.
Top with avocado slices, olives or sour cream.
Enjoy!
Makes 6 servings, 490 calories per serving.
π· Perfect Pairings
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