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Enchiladas

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Ingredients/Components

salt - 1 tsp
vegetable oil - 1 Tbsp
cloves garlic, minced - 2 item
chili powder - 2 Tbsp
shredded Cheddar cheese - 2 c
tomato sauce
ground cumin - 1/2 tsp
medium onion, chopped - 1 item
corn tortillas - 12 item
ground coriander - 1/2 tsp
refried beans - 2 c
dried tarragon - 1/4 tsp
medium size onion, minced - 1 item
garlic powder or 1 clove garlic, diced - 1/2 tsp
Chili-Tomato sauce recipe follows - 1 item
Place refried beans, salt, garlic powder and spices in skillet and heat through

How to make enchiladas:

Heat oil in skillet and cook onion until browned. Place refried beans, salt, garlic powder and spices in skillet and heat through. Pour about half of the Chili Sauce in ungreased 3-quart baking dish. Warm tortillas (directions on package). Place 1/3 cup bean mixture on tortilla and roll up. Place flap side down in sauce in baking dish. Repeat until all tortillas are used. Pour remaining sauce over all. Bake, uncovered in 350° oven for 15 to 20 minutes. Serves 6.Chili-Tomato Sauce:2 Tbsp. oil1 medium size onion, minced3 1/2 c. tomato sauce2 cloves garlic, minced2 Tbsp. chili powder1/4 tsp. dried tarragon1 tsp. salt In heavy saucepan, heat oil. Combine and lightly cook all ingredients. Stir, cover and simmer for 30 minutes. Stir frequently. Makes 3 cups sauce.

Recipe categories: Poultry, Meat, High calcium.

Rating:

3.4

Average rating: 3.4, total votes: 8

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