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Cheese Enchiladas in Yummy Red Sauce Recipe

Cheese Enchiladas in Yummy Red Sauce Recipe

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Ingredients:

Serving

2 tbsp extra virgin olive oil
4 garlic cloves, minced
1/2 cup onion, minced
1 tbsp chili powder
1 tsp dried basil
1/4 tsp black pepper, ground
1/4 tsp salt
1/2 tsp cumin, ground
2 tsp dried parsley
2 tsp sugar
1/2 cup salsa ( i use pace mild or medium.)
12 oz tomato paste
2 cups beef broth (= 1 can, can sub chicken or vegetable)
1 cup water
good smoky ancho chili-based hot sauce, a couple splashes (i use coyote cocina ancho hot sauce from santa fe, nm www.santafeseasons.com)
2 tsp fresh cilantro
8 -10 small corn tortillas (6 not
1 1/2 lbs grated cheese, grated
1/2 small onions or 1/2 medium onion
3 7/8 oz sliced black olives, ripe (1 large can, drained )
2 oz green chilies, diced (1/2 of a small c a n)

Directions:

SAUCE:.
Place garlic in cold, non-reactive (non-aluminum – use non-stick or ceramic lined) large sauce pan with oil. Bring up to a medium heat, stirring so that garlic doesn't scorch. Sauté for 1 minute, then add onions. Add remaining dry spices (through parsley) and sauté for 3-4 minutes, to develop oil & spices' flavors. Add remaining ingredients, except cilantro. Simmer gently on low for 30 minutes. Add cilantro at the end. Cool, and then chill overnight in fridge to let flavors meld.
ENCHILADAS:.
Preheat oven to 350º. Spray a 9 x 13 lasagna pan thoroughly with Pam. Spread 1 cup of enchilada sauce in bottom of baking pan.
Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix.
Stuff and roll enchiladas with 2/3 of the cheese mixture. Place them, seam-side down in pan – in two rows of 4-5; long the long side of the pan. When all are in pan, pour remaining enchilada sauce FIRST over the outside edges (as they will dry out if not covered), then once down the center. Spread remaining cheese mixture on the two “lanes” that remain uncovered by sauce. Bake, uncovered for 25-30 minutes, until bubbly and melted. Cool for 5 minutes to re-congeal before serving. Makes 8-10 enchiladas, serving 4-6 people.
For Vegetarian option use Vegetable broth.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	109.77 Kcal (460 kJ)
Calories from fat	55.94 Kcal
		% Daily Value*
Total Fat	6.22g	10%
Cholesterol	14.67mg	5%
Sodium	343.71mg	14%
Potassium	156.97mg	3%
Total Carbs	6.79g	2%
Sugars	1.79g	7%
Dietary Fiber	1.1g	4%
Protein	7.34g	15%
Vitamin C	3.1mg	5%
Iron	0.8mg	4%
Calcium	201.8mg	20%

Amount Per 100 g
Calories	194.42 Kcal (814 kJ)
Calories from fat	99.08 Kcal
		% Daily Value*
Total Fat	11.01g	10%
Cholesterol	25.98mg	5%
Sodium	608.8mg	14%
Potassium	278.04mg	3%
Total Carbs	12.03g	2%
Sugars	3.17g	7%
Dietary Fiber	1.96g	4%
Protein	12.99g	15%
Vitamin C	5.5mg	5%
Iron	1.3mg	4%
Calcium	357.4mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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