City School Enchiladas
Source of Recipe
Los Angeles Times 9/23/82
Recipe Introduction
6 Servings
List of Ingredients
2 cups tomato puree
2 1/3 cups water
2 tablespoons chili powder
1 teaspoon salt
2 teaspoons sugar
1 pound Cheddar cheese -- shredded
1/2 cup chopped onion
1 bunch green onions -- sliced
1 dozen corn tortillas
1/2 cup oil
Recipe
Combine tomato puree, water, chili powder, salt and sugar in a saucepan.
Bring to a boil and simmer 30 minutes.
Combine about 3 1/2 cups shredded cheese, onions and 3/4 of the sliced green onions.
Dip tortillas in oil in round shallow pan to cover completely. Shake off excess oil
and place tortillas on baking sheet.
Bake at 550°F for 3 minutes until they are limp. Do not overcook.
Reduce heat to 350F.
Place 2 cups enchiladas in 12x9-inch baking dish or shallow baking pan.
Using a slotted spatula, transfer tortillas to sauce pan to moisten.
Remove each tortilla and fill with about 1/4 cup of the onion filling.
Roll tightly and return to baking dish, allowing space between each enchilada.
Sprinkle with remaining cheese.
Just before serving, heat enchiladas 5 minutes to melt cheese. Heat remaining sauce and
spoon over enchiladas. Garnish with remaining green onion.
|
Â
Â
Â
|
member logon
