Recipe - Cheese Enchiladas With Sauce

12 Soft cooked corn tortillias
12 sl Wisconsin Sharp Cheddar;
1oz
One fourth cup Minced Bermuda onion
Enchilada sauce (see index)
3 cup Shredded Cheddar cheese
3 Green onions; chopped

1. Preheat broiler.

2. Place 1 slice of cheese on each tortilla. Top each with 1 tsp. minced
onion. Roll.

3. Place rolled tortillas seamsidedown on an ovenproof platter. Top with
Enchilada Sauce and sprinkle with enough cheese to cover edges so the
tortillas do not burn.

4. Place under broiler and cook until first brown spots appear. Remove
immeadiately. Top with more Enchilada Sauce. Sprinkle with green onions.
For a variety, many other combinations may be used: shredded cooked
chicken, sour cream, green onions and chopped cilantro are good together;
or shredded cooked beef or cooked ground beef with the cheese and onion.

LA BOLA

EAST QUINCY, DENVER

BEVERAGE: MARGARITAS

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.