Red enchiladas with cheese
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Red enchiladas with cheese
  Cheese    Vegetables    Mexican  
Last updated 6/12/2012 12:56:39 AM. Recipe ID 18925. Report a problem with this recipe.
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      Title: Red enchiladas with cheese
 Categories: Mexican, Cheese/eggs, Vegetables
      Yield: 6 Servings
 
      1 c  Onion; Finely Chopped, 1 Lge
      2    Cloves Garlic;Finely Chopped
    1/4 c  Vegetable Oil
    1/2 c  Chicken Broth
      4 c  Tomatoes; Chopped, 4 Medium
      1 tb Red Chiles; Ground
      1 ts Salt
      1 ts Cumin; Ground
      1 ts Oregano Leaves; Dried
    1/8 ts Pepper
     12    Corn Or Flour Tortillas; *
     12 oz Mozzarella Cheese; Shredded
           Dairy Sour Cream
 
  *    Tortillas should be 6 to 7 inches in diameter. Cook and stir
  onion and garlic in oil in a 10-inch skillet over medium heat, until
  onion is tender. Stir in remaining ingredients except the sour cream,
  tortillas, and cheese. Heat to boiling then reduce the heat. Simmer,
  uncovered, for 30 minutes, stirring occasionally.  Heat the oven to
  350 degrees F. Dip each tortilla into sauce to coat both sides.
  Spread 2 Tbls of the chease on each tortilla and roll up.  Place seam
  sides down in an ungreased 13 X 9 X 2-inch baking dish.  Pour
  remaining sauce over enchiladas and sprinkle with remaining cheese.
  Bake, uncovered, until the cheese is melted, about 15 minutes. Serve
  warm with the sour cream.
 




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Recipe ID 18925 (Apr 03, 2005)

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