Date: Sun, 21 May 95 14:52 EST
From: email@example.com (Janice Heiss)
Left overs from this recipe microwave well the next day for lunch. Non-fat
soy cheese may be used instead of the non-fat cheddar and non-fat mozzarella.
Stacked Cheese Enchiladas
1 15-oz. can tomato sauce 6 corn tortillas
1 small diced onion 1/2 c. grated non-fat cheddar cheese
1 1/2 t. chile powder 1/2 c. grated non-fat mozzarella cheese
1/8-1/4 t. cumin (to taste) 1/2 4-oz. can chopped green chilies
2 cloves of garlic minced
In a saucepan combine tomato sauce, onion, chile powder, cumin, garlic and
green chilies. (I don't like things too hot, so I buy whole chilies and
scrape all the seeds out before chopping). Simmer about 15 minutes.
Spread a couple of large spoonfuls of sauce in a 9-inch pie pan and place a
tortilla on top. Spread sauce on top of torilla and sprinke with a little
of both kinds of cheese. Continue layering till all ingredients are used
up, ending with the cheese.
Bake uncovered at 350 F for about 20 minutes.
Cut in wedges and serve.