Enchiladas 2
(from calibali0’s recipe box)
…use the least hot chiles because you never know your target audience…you can alway add more…I have ruined alot of recipes with over heated chiles
Ingredients
- approx 2 ounces diced canned chiles
- 3 cups water
- 1 small can tomato sauce and 1 tbsp tomato paste ( you can freeze the extra in a plastic bag)
- mince 3 cloves garlic or use garlic sauce
- 1/4 c salad oil
- 1 tsp salt
- 1 tsp oregano
- 1 tsp cumin
- 2 tbsp sugar
- corn tortillas
Directions
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saute onion until white and limp
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add rest of ingredients..cover…simmer for 1/2 hour
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Can make days ahead and refrigerate
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Dip each tortillas in sauce (you can heat each tortilla on a frying pan with oil to soften but that adds a lot of fat to the recipe. This is how the pros do it) until it softens
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Place filling in the middle, cheese, a little sauce and roll and place into prepared pan
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I use a little sauce on the bottom of the pan after I have sprayed it with the nonstick stuff.
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Pour remaining sauce and shredded cheese over top.
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uncovered for 30 minutes at 350.