Tuesday, April 1, 2008

Enchilada Bake


For some reason, the recipe is completely incomplete! It was pretty easy to figure out the missing pieces but the baking time was a mystery. 20 minutes worked for me. I did not use Fritos on top, tortilla chips instead. In substitute of the cheddar cheese, I used creamy mozzarella (Yes! Still using the original batch up!) Also, I made the enchilada sauce from a recipe I copied out of a Rachel Ray cookbook a few years ago. I am not sure which one.
Enchilada Red Sauce
3 cloves of garlic
1 T olive oil
1 small white onion, finely diced
1 can crushed tomatoes
1 T chili powder
1 t cumin
a pinch of cinnamon
salt
Cook over low heat while preparing the casserole.

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