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Title: Santa Fe Style Enchiladas Categories: *new-acq, Mexican Yield: 4 Servings 8 Corn (6-inch) tortillas; -warmed Vegetable cooking spray 1 Clove garlic; minced 2 tb Flour 2 c Water; divided 1/2 ts Beef bouillon 3 tb Ground chili peppers; New -Mexico 1/2 ts Dried oregano 1/4 ts Ground cumin 4 oz Shredded lowfat mozzarella -cheese 2 oz Shredded lowfat cheddar -cheese 1/2 c Minced onion 1 c Red leaf lettuce; chopped Wrap tortillas securely in foil; bake at 350 degrees for 15 minutes or until thoroughly heated. Coat a medium nonstick saucepan with the cooking spray; place over medium heat until hot. Add garlic and saute until tender. Combine flour and 1/4 cup of the water; add to saucepan, stirring well. Add remaining 1-3/4 cups of water, bouillon, hot chilies, oregano and cumin. Bring to a boil, cook over medium heat until mixture is thickened and bubbly, stirring constantly. Remove from heat. Spread 3 tablespoons of sauce on each of 4 serving plates; top each with a tortilla. Spread 3 tablespoons of sauce over each tortilla; sprinkle each with 2 tablespoons mozzarella cheese, 1 tablespoon Cheddar cheese and 1 tablespoon onion. Top each tortilla with a tortilla and spread with 2 tablespoons sauce. Sprinkle each tortilla with 2 tablespoons mozzarella cheese, 1 tablespoon Cheddar cheese, l tablespoon onion and 1/4 cup lettuce. Makes 4 servings. >Easy enchilada sauce from scratch >recipe from Gust Vreneos 25-feb-98, "Cook and Tell" Riverside Press Enterprise. >mc from Pat Hanneman (Kitpath). Mc-PER SERVING: 253 cals, 7.3 g fat. (26.8% cff). Eat-lf (c) 1998 and McRecipe Recipe by: Gust Vreneos, Cathedral City, CA Posted to MC-Recipe Digest by KitPATh 1998 |