Cheese Stuffed Enchiladas With Red Sauce |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I found this very good. I made this when my son was dating a girl who did not eat meat. Ingredients:
12 (8 inch) whole wheat tortillas |
6 medium tomatoes, chopped |
12 ounces fat-free cheddar cheese, shredded |
1 cup green onion, chopped |
1 tablespoon chili powder |
1 tablespoon vegetable oil |
2 teaspoons minced garlic |
1 teaspoon cumin |
1 teaspoon oregano |
1/4 teaspoon pepper |
Directions:
1. Heat oven to 350°F.
2. In a large saucepan, cook green onions and garlic in oil until tender.
3. Add tomatoes, chili powder, cumin, oregano, and pepper.
4. Continue cooking until sauce boils; reduce heat to low and continue cooking about 30 minutes, stirring occasionally.
5. Remove from heat.
6. Dip each tortilla into sauce.
7. Spoon about 2 tablespoons of cheese on each tortilla.
8. Roll tortilla around filling.
9. Place seam side down in a 13x9-inch baking pan, sprayed with non-stick cooking spray. pour remaining sauce over tortillas; sprinkle with remaining cheese.
10. Bake at 350°F for 20 minutes, or until cheese is melted.
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