From Paulette Vickery's Recipe Collection

BB: STUFFED CHEESE ENCHALADAS

main dish, vegetables

2 can tomato sauce 15oz each
1/4 cup diced onion
1 tablespoon chili powder
1/2 teaspoon light salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
12 each corn tortillas
1 cup grated nonfat cheddar cheese
1 cup nonfat motzarella cheese
1 can chopped green chilis 4oz

Preheat oven to 350 degrees. In a medium sauce pan combine 2 cans of tomato sauce, onion, chili powder, salt, cumin, and garlic powder. Add green chilis. Simmer covered, about 15 minutes. Have ready corn tortillas and cheese. Spread 1/4 cup sauce in bottom of a 9 inch round casserole dish which has been sprayed with a nonstick cooking spray. Top with a tortilla. Spread with 2 tablespoons of sauce and sprinkle 2 tablespoons of cheese over the sauce. Repeat layering with remaining, sauce, tortillas, and cheese. Bake uncovered, about 20 minutes. Remove tortilla stack to a serving platter and spoon any remaining sauce in pan over top. Cut in wedges. Per serving: fat 2 G, cholesterol 0 MG, fiber 5 G, calorries 157 11 percent from fat, protein 8 G, carbohydrate 30 G, sodium 820 MG.

Yield: 8 servings




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