 |
Cheese Enchiladas Recipe | |
Mexican Vegetable | |
|
Ingredients:
2 Cups shredded Monterey Jack cheese (8 oz)1 Cup shredded Cheddar cheese (4 oz) 1 Med. onion, chopped (about 1/2 cup) 1/2 Cup sour cream or plain yogurt 2 Tablespoons chopped fresh parsley 1/4 Teaspoon pepper 6 Flour tortillas (7-inch diameter) 1 Can (15 oz) tomato sauce 1/3 Cup chopped green bell pepper 1 Tablespoon chili powder 1 Teaspoon chopped fresh or 1/2 Teaspoon dried oregano leaves 1/4 Teaspoon ground cumin 1 Clove garlic, finely chopped 1/4 Cup shredded Cheddar cheese (1 oz)
Directions:
Heat oven to 350 d. Grease rectangular baking dish, 12 X 7 1/2 X 2 in. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchildas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered about 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives or lime wedges if desired. 6 servings: 360 calories per serving.To Microwave: Prepare as directed - except place enchiladas in greased rectangular microwavable dish, same size as above, and do not sprinkle with 1/4 cup Cheddar cheese. Cover with waxed paper and microwave on high 9 to 11 minutes, rotating dish 1/2 turn after 5 minutes, until hot and bubbly. Sprinkle with 1/4 cup Cheddar cheese. Cover and let stand about 3 minutes. 360 calories
| |