Flour tortilla enchiladas,
filled with cheddar and Monterey Jack cheese and chopped onion,
are baked in a simple chili-tomato sauce.
Enchiladas
American-Style
- 3 (8-ounce) cans tomato
sauce
1 1/2 teaspoons chili powder
8 (7-inch) flour tortillas
1 cup (4 ounces) Wisconsin cheddar cheese
1 cup (4 ounces) shredded Wisconsin Monterey Jack cheese
1 cup chopped onion
- Simmer the tomato sauce
and chili powder together, stirring occasionally.
- In a separate dish, mix
shredded cheeses and onion together.
- Dip tortillas, one at
a time, in the sauce; place on baking pan. Put 3 or 4 tablespoons
of the cheese-onion mixture on each tortilla. Roll and place
folded side down; cover with remaining sauce.
- Bake at 350°F (175°C)
for 10 minutes.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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