Recipe - Santa Fe Style Enchiladas

8 Corn (6inch) tortillas;
warmed
Vegetable cooking spray
1 Clove garlic; minced
2 tablespoon Flour
2 cup Water; divided
One half teaspoon Beef bouillon
3 tablespoon Ground chili peppers; New
Mexico
One half teaspoon Dried oregano
One fourth teaspoon Ground cumin
4 ounce Shredded lowfat mozzarella
cheese
2 ounce Shredded lowfat cheddar
cheese
One half cup Minced onion
1 cup Red leaf lettuce; chopped

Wrap tortillas securely in foil; bake at 350 degrees for 15 minutes or
until thoroughly heated.

Coat a medium nonstick saucepan with the cooking spray; place over medium
heat until hot. Add garlic and saute until tender.

Combine flour and One fourth cup of the water; add to saucepan, stirring well. Add
remaining 1Three fourths cups of water, bouillon, hot chilies, oregano and cumin.
Bring to a boil, cook over medium heat until mixture is thickened and
bubbly, stirring constantly. Remove from heat.

Spread 3 tablespoons of sauce on each of 4 serving plates; top each with a
tortilla. Spread 3 tablespoons of sauce over each tortilla; sprinkle each
with 2 tablespoons mozzarella cheese, 1 tablespoon Cheddar cheese and 1
tablespoon onion. Top each tortilla with a tortilla and spread with 2
tablespoons sauce. Sprinkle each tortilla with 2 tablespoons mozzarella
cheese, 1 tablespoon Cheddar cheese, l tablespoon onion and One fourth cup
lettuce. Makes 4 servings.

Easy enchilada sauce from scratch recipe from Gust Vreneos 25feb98,
"Cook and Tell" Riverside Press Enterprise. mc from Pat Hanneman
(Kitpath). McPER SERVING: 253 cals, 7.3 g fat. (26.8% cff). Eatlf (c)
1998 and McRecipe

Recipe by: Gust Vreneos, Cathedral City, CA

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 25,
1998