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Ingredients
- 16 x Corn tortillas
- 1 1/2 lb Cheddar cheese, shredded
- 1 bn Green onions, minced
- 4 x Clove garlic, chopped
- 1/3 c. Oil
- 2 Tbsp. Flour
- 2 Tbsp. Chili pwdr
- 19 ounce Enchilada sauce
- 1 tsp Salt
- 16 ounce Tomato sauce, canned
- 1 c. Water
Directions
- Sauce: Saute/fry' garlic in oil, add in flour and chili pwdr and mix well. Add in enchilada sauce and tomato sauce, salt and water. Let simmer for 1 hour.
- Can be made in quantities and frzn.
- Enchiladas: Fry tortillas for a second in warm oil just till soft. Drain and pat dry on paper towels.
- Mix cheese and onion. Put approximately 1 heaping Tbsp. cheese mix on each tortilla. Roll and place seam side down in large baking pan.
- Cover enchiladas with sauce and sprinkle with additional shredded cheese.
- Bake at 400 degrees for 20-30 min, or possibly till sauce is bubbly and cheese is melted.
- Debbie's notes: This is my favorite cheese enchilada recipe. These are also great reheated in the microwave.
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