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Date:
Thu, 23 Sep 2010 09:23:58 -0500
Reply-To:
Beth Jacobs <[log in to unmask]>
Subject:
Real Mexican Enchiladas
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Celiac/Coeliac Wheat/Gluten-Free List <[log in to unmask]>
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Beth Jacobs <[log in to unmask]>
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<<Disclaimer: Verify this information before applying it to your situation.>>

This sauce is great...I heaped up all the spices.  Handy to have if  
you need some in a hurry.
I would use more meat and put cheese inside as well.  ....Enjoy!

REAL MEXICAN ENCHILADAS
sauté 12-16 tortillas in oil
Sauce
3 T chili pwd,
3 T  flour
1 tsp cocoa
1/2 teas garlic salt
salt to taste,
1 tsp oregano
1 tsp cumin
Make a paste in the pan then add
2 1/4 cups water
16 oz tomato sauce
Filling  3 cups shredded chicken
2 T chopped green onions
4-8 oz sour cream

Topping  2 cups grated low fat grated cheese  and sliced ripe olives.
Oven at 350
Dip tortillas in sauce, fill and roll
Use a 9 x 13 pan Top with sauce and cheese and olives   bake 30  
minutes till bubbly.

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