Red enchiladas with cheese*

6 Servings

Ingredients

Quantity Ingredient
-EILEEN LAMPARELLI CGDR39A
1 cup Onion; Finely Chopped, 1 Lge
2 eaches Cloves Garlic;Finely Chopped
¼ cup Vegetable Oil
½ cup Chicken Broth
4 cups Tomatoes; Chopped, 4 Medium
1 tablespoon Red Chiles; Ground
1 teaspoon Salt
1 teaspoon Cumin; Ground
1 teaspoon Oregano Leaves; Dried
⅛ teaspoon Pepper
12 eaches Corn Or Flour Tortillas; *
12 ounces Mozzarella Cheese; Shredded
1 x Dairy Sour Cream

Directions

* 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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