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Cheese Enchiladas Recipe

   
 

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     Cheese Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   1 hour
Wine/Beverage
Recommendations
  Margarita

Ingredients
1/3 c. veg. oil
3-4 garlic cloves, chopped
3 Tbs. corn meal
6 Tbs. HOT water
1 28 oz. can tomato sauce
1/4 c. prepared salsa
1 small can Old El Paso Enchilada Sauce- mild
3 c. shredded cheddar cheese
1/2 chopped onion
 
1 can black olives, sliced
1 pkg. corn tortillas

Instructions
Heat oil in heavy skillet. Add garlic and cook 2- 3 minutes. Add cornmeal mixed with 2 Tbs. hot water. Stir to combine. Add 4 Tbs. hot water, tomato sauce, salsa, prepared enchilada sauce, and salt to taste. Add heavy black pepper if you like it spicy. Simmer on low for about 10 min.
Meanwhile, to assemble enchiladas, first heat tortilla on both sides until soft. Remove from pan and add a small amount of cheese, onion, and black olives. Roll and place seam side down in a baking dish. Continue until all tortillas are used.
Pour enchilada sauce into baking dish over assembled enchiladas and top with remaining cheddar cheese. Bake at 350 degrees for about 15 minutes, or until bubbly.
Serving Suggestions
Serve garnished with sour cream, chopped tomato and lettuce.


Originally Submitted
6/22/2010





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