Thursday, November 10, 2011

Cheese enchiladas with red sauce

2T butter
1/3cup chopped onion
1/2cup chopped green pepper
2cups tomato juice divided
2T Flour
1T Chili Powder
1/2 tsp kosher salt
1 10oz can enchilada sauce
1/4 tsp ground cinnamon
12 corn tortillas
3 cups shredded Cheddar cheese
1 2.25oz can sliced olives
sour cream

1.Melt butter in pan over med heat. Add the onion and pepper and cook until soft.

2.Puree the veggie mixture in a blender with 1 cup of the tomato juice.

3.Pour the puree into the pan and whisk in the flour,chili powder,and salt. Cook stirring until slightly thickened over med-high heat. Whisk in the remaining  1 cup tomato juice ,enchilada sauce and cinnamon. Bring to a low boil. Lower the heat and simmer 15 min.

4.Heat the tortillas until soft and pliable.
5.Preheat oven to 350 degrees. Place 3T cheese into each tortilla roll up and place seam side down in 9x13 inch pan repeat with remaining tortillas. Cover the tortillas with the red sauce and top with olives. Bake 15 min.

6.Serve with lettuce,avocado and sour cream

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