Sauce:Saute' garlic in oil, add flour and chili powder and mixwell. Add enchilada sauce and tomato sauce, salt and water. Letsimmer for 1 hour. Can be made in quantities and frozen.Enchiladas:Fry tortillas for a second in hot oil just until soft.Drain and pat dry on paper towels.Mix cheese and onion.Put approximately 1 heaping Tbsp. cheesemixture on each tortilla.Roll and place seam side down in largebaking pan.Cover enchiladas with sauce and sprinkle with additional shreddedcheese. Bake at 400 degrees for 20-30 minutes, or until sauce isbubbly and cheese is melted.Nutritional Information per serving:xx calories, xx gm protein, xxgm carbohydrate, xx gm fat,x% Calories from fat, x mg chol, xx mgsodium, x g dietary fiberDebbie's notes: This is my favorite cheese enchilada recipe. Theseare also great reheated in the microwave.Posted on GEnie Food & Wine RT Jun 29, 1993 by D.CARLSON [DEBBIE]MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,GT Cookbook echo moderator at net/node 004/005, Internetsylvia.steiger@lunatic.com
