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Prep Time: 22 Minutes Cook Time: 28 Minutes |
Ready In: 50 Minutes Servings: 30 |
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Oven-Roasted Etc. - Meals For Life, From the Kitchens of Healthy Choice Foods, c. 1996. Ingredients:
1 cup shredded mozzarella cheese |
1 cup shredded cheddar cheese |
1 1/2 teaspoons chili powder, divided |
2 (8 ounce) cans no-salt-added tomato sauce |
1 teaspoon sugar |
1/2 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/4 teaspoon cayenne |
6 (6 inch) corn tortillas |
1 (4 ounce) can whole green chilies, drained and cut into 6 strips |
1/2 cup sliced green onion, divided |
1/4 cup chopped seeded tomato, plus |
2 tablespoons chopped seeded tomatoes |
1/4 cup sour cream, plus |
2 tablespoons sour cream |
Directions:
1. Heat oven to 350*F. In small mixing bowl, combine cheese and 1 teaspoon of chili powder. Reserve 1/2 cup mixture. Set aside. In shallow dish, combine remaining 1/2 teaspoon chili powder, the tomato sauce, sugar, cumin, garlic powder, and cayenne.
2. Dip both sides of 1 tortilla in sauce. Sprinkle 1/4 cup cheese mixture down center of tortilla. Place 1 strip of chili and 1 tablespoon onions over cheese mixture. Roll up tortilla. Place seam-side-down in 11 x 7-inch baking dish. Repeat with remaining tortillas, sauce, cheese mixture, chili strips and 5 tablespoons onions.
3. Spoon remaining sauce over enchiladas. Sprinkle with reserved cheese mixture. Cover dish with foil. Bake for 23-28 minutes, or until sauce is bubbly and cheese is melted. Sprinkle each serving with 1 tablespoon tomato, 1 tablespoon sour cream and 1 teaspoon remaining onions.
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