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Cheese Enchiladas
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Recipe Information

Serves/Makes:6 servings

  • 1 tbsp (15 ml) vegetable oil
  • 2 8 oz (224 grm). cans tomato sauce
  • 2 cups (475 ml) water
  • 3 tsp (15 ml) chili powder
  • 1/8 tsp (1 ml) salt
  • 12 corn tortillas
  • 1 lb (.5 kg). cheddar cheese, grated
  • 1 onion, peeled and chopped
  • Preheat oven to 400 degrees (200 C.).
  • Heat oil in a skillet and add tomato sauce, water, chili powder and salt.
  • Simmer, stirring occasionally, until hot.
  • Keep sauce hot, but not boiling and dip each tortilla into sauce for several seconds to soften.
  • Remove from sauce and spread part of cheese and onion evenly down the center (reserve some for the topping).
  • Roll up tortilla and place seam-side down in a shallow dish.
  • Repeat with remaining tortillas.
  • Top all the tortilla rolls with remaining sauce, cheese and onion.
  • Cover with aluminum foil and bake until cheese is bubbling, about 15 minutes.
Cooking Tips:

Substitute your favorite cheese such as Monterey Jack or Swiss for part of the cheddar.

Add a bit of shredded chicken or canned beans to make this an entr e dish.

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