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1/2
teaspoon dried oregano leaves 1/4 teaspoon ground cumin 1 clove garlic, finely chopped 1 can (15 ounces) tomato sauce 12 corn tortillas (5 or 6 inches in diameter) PREP: 15 min; COOK: 8 min; BAKE: 35 min Makes 12 enchiladas 1. Mix cheeses, sour cream, parsley, pepper, onion and chilies; set aside. 2. Heat remaining ingredients except tortillas to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9x1 1/4 inches. |
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3.
Dip each tortilla into sauce in pie plate to coat both sides. Spoon about
1/4 cup cheese mixture onto each tortilla; roll tortilla around filling.
Place seam side down in ungreased rectangular baking dish, 13x9x2 inches.
Pour remaining sauce over enchiladas. 4. Cover and refrigerate no longer than 24 hours. 5. Heat oven to 350°. Uncover and bake 30 to 35 minutes or until hot and bubbly. Serve with extra shredded cheese, sour cream and chopped onions, if desired. |
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1
Enchilada: Calories 205 (Calories from Fat 110); Fat 12g (Saturated 7g);
Cholesterol 35mg; Sodium 500mg; Carbohydrate 18g (Dietary Fiber 3g); Protein
9g |
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