Cheese Enchiladas with Sour Cream Red Sauce

Robin brought some killer homemade salsa last week and I couldn't wait to whip something up to use it on. Lynn A. and I had recently been discussing cheese enchiladas and that sounded just perfect!
I went rather light on the cheese tonight, feel free to add as much as you like!

Spice measurements are approximate.

1 t vegetable oil
1 T chili powder
1/2 t garlic powder
1/2 t Mexican oregano, rubbed
1/2 t ground cumin
1 small (15 oz) can tomato sauce
1/4 cup beef broth (optional)
1 cup sour cream
16 corn tortillas, fried til soft and drained well
2 cups shredded Mexican blend cheese, divided
1 onion, minced

In a large saucepan over medium high heat, add oil. Add spices and cook til fragrant, just a few seconds. Stir in sauce and broth; bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or til slightly thickened. Remove from heat and whisk in sour cream til smooth. Set aside.

Preheat oven to 350°. Spray a 9x13" baking pan with cooking spray. Sprinkle a little cheese down the center of each tortilla. Sprinkle cheese with onion. Roll and place seam side down in prepared pan. Pour sauce over the top. Sprinkle with remaining cheese.

Bake, uncovered for about 20 minutes or til hot and bubbling.

I served Matt's with Mexican rice, guacamole and sour cream. Mine was slathered with the salsa.http://media-files.gather.com/images/d430/d350/d745/d224/d96/f3/full.jpg

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