Thursday, March 20, 2008

Cheese Enchiladas

Inspiration: Diana Rattray

  • 1 1/2 cups chicken (or vegetable) broth
  • 1 can (14.5 ounces) tomatoes, drained and crushed
  • 1 tablespoon chili powder
  • 1/4 teaspoon leaf oregano, crushed
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 3 cups shredded Mexican blend of cheeses
  • 1/3 cup finely chopped onions
  • 12-16 (6-inch) corn tortillas
  • chopped cilantro and sour cream to garnish

  1. In a saucepan, combine chicken broth, crushed tomatoes, chili powder, oregano, cumin, garlic powder, and salt.
  2. Bring to a boil over medium heat; reduce heat and simmer, uncovered, for 15 minutes.
  3. In a small bowl, combine 2 1/2 cups cheese and onions.
  4. Preheat oven to 350°. Warm tortillas in microwave then dip them in the tomato sauce mixture; lay them in a lightly greased 9x13x2-inch casserole dish.
  5. Fill each tortilla with cheese and onion mixture; roll. Repeat until dish is full.
  6. Sprinkle remaining cheese on top.
  7. Using a slotted spoon, remove remaining tomatoes from liquid and place on enchiladas. Discard liquid.
  8. Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
  9. Top with sour cream and chopped cilantro.

Tim's Rating: 8/10
Liz's Rating: 10/10

No comments: