"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Green Chili Sauce Enchiladas Recipe

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This recipe for Green Chili Sauce Enchiladas, by , is from The Nuttall Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Thornton
Added: Saturday, November 17, 2007


1 large can green chili enchilada sauce
3/4 to 1 can water
2 tsp garlic powder or fresh chopped fine garlic
1 small can chopped or sliced olives
1 tsp salt
2 tsp crushed oregano leaves
1 1/2 lb. grated cheese
1/4 tsp cumin
2 1/2 tbsp oil
1 head lettuce, shredded
2 doz. corn tortillas
2 tbsp flour
1/2 onion or green onions, chopped
Cacique cheese
chopped cilantro

Prepare cheese, lettuce and onion. Set aside. Put oil and flour in saucepan. Stir well. Cook 2 minutes. Add sauce and water. Add salt, cumin, oregano, garlic. Simmer while heating tortillas in microwave. Dip tortillas in sauce (for a minute). Add cheese and roll up. Repear until done. Put in 9 x 13 pan. Cover rolled tortillas with remainder of sauce. Crumble Cicique cheese and sprinkle with onions and olives on top. Put in oven till cheese melts.

Personal Notes:
Personal Notes:
Very good. The Cacique cheese is especially good. Ask your grocer or deli person where to find it.




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