Enchiladas

Joan prepared this for her 40th birthday party. She is from California and is of Mexican ancestry.

In a large frying pan heat:

• 2 Tbsp olive oil

Add:

• 1 small – medium onion, chopped, and saute

Add and saute quickly:

• 1 cloved minced garlic

Add & simmer 15 minutes

• 2 tsp cumin
• 2 tsp oregano
• 1-2 Tablespoon chili powder
• salt and pepper
• you can add more spice as desired
• 1-28 oz. can tomato sauce
• 1 cup broth

Depending on the size of the tortillas,  6-10 flour tortillas

Spoon about 1 cup sauce into bottom of a 9 x 13 inch baking pan

Dip 1 tortilla in the sauce and invert it and dip again
Place tortilla in baking pan.
Spoon about ¼ cup refried beans/mashed kidney beans into 1 end of the tortilla
Spoon 1/3 cup Mexican cheese mix over beans.
Roll tortilla up from the filling end and place seam side down in baking dish.

Repeat with remaining ingredients.
Top tortillas with remaining sauce
Sprinkle with remaining cheese

Bake at 350 degrees until  heated through and bubbly.

NSF 1/08