North Texas GIG

Entrees

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Enchiladas

Amber Lee (GF Utah group)

3 (8 ounce) cans tomato sauce
1 Tbsp chili powder
2 tsp onion powder
1/4 tsp oregano
1/2 tsp salt
16 ounce mild cheddar cheese, grated
12 corn tortillas
1/4 cup oil

  1. Mix tomato sauce with seasonings. Pour 1 cup of sauce over the bottom of a 9x13-inch baking dish.
  2. Pour the rest of the sauce into a shallow bowl.
  3. In a frying pan with hot oil, heat both sides of each tortilla to soften. 
  4. Take one tortilla. Dip both sides into the bowl of tomato sauce. Then set the tortilla on a plate. Fill the tortilla with 1/4 cup grated cheese, roll and place seam side down in the baking dish. Repeat procedure with the other tortillas.
  5. Pour remaining sauce over rolled tortillas. Top with remaining 1 cup of grated cheese. Bake at 350 F for 15 to 20 minutes until cheese bubbles.

Makes 12 enchiladas.

Beef or Bean Enchiladas:
Replace cheese filling with cooked shredded beef and/or refried beans.