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

Categories: Hispanic, potluck

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

  1. saute onion until white and limp

  2. add rest of ingredients..cover…simmer for 1/2 hour

  3. Can make days ahead and refrigerate

  4. 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

  5. Place filling in the middle, cheese, a little sauce and roll and place into prepared pan

  6. I use a little sauce on the bottom of the pan after I have sprayed it with the nonstick stuff.

  7. Pour remaining sauce and shredded cheese over top.

  8. uncovered for 30 minutes at 350.

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