Cheesy Chili Enchiladas

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Oven-roasted etc. - meals for life, from the kitchens of healthy choice foods, c. 1996.

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Steps

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Heat oven to 350f.

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In small mixing bowl , combine cheese and 1 teaspoon of chili powder.

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Reserve 1 / 2 cup mixture.

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Set aside.

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In shallow dish , combine remaining 1 / 2 teaspoon chili powder , the tomato sauce , sugar , cumin , garlic powder , and cayenne.

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Dip both sides of 1 tortilla in sauce.

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Sprinkle 1 / 4 cup cheese mixture down center of tortilla.

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Place 1 strip of chili and 1 tablespoon onions over cheese mixture.

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Roll up tortilla.

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Place seam-side-down in 11 x 7-inch baking dish.

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Repeat with remaining tortillas , sauce , cheese mixture , chili strips and 5 tablespoons onions.

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Spoon remaining sauce over enchiladas.

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Sprinkle with reserved cheese mixture.

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Cover dish with foil.

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Bake for 23-28 minutes , or until sauce is bubbly and cheese is melted.

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Sprinkle each serving with 1 tablespoon tomato , 1 tablespoon sour cream and 1 teaspoon remaining onions.

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Ingredients

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mozzarella cheese, cheddar cheese, chili powder, no-salt-added tomato sauce, sugar, ground cumin, garlic powder, cayenne, corn tortillas, whole green chilies, green onion, tomatoes, sour cream