CHEESE ENCHILADA Cooking For 1 Or 2 50343

road_runnerusa1

-----For 1-----

1 Tbs. Oil

2 Tortillas

2 Tbs. Chopped Onion

½ Clove Garlic, Crushed

½ Cup Tomato Sauce, Page 30

1/8 Tsp. Cumin

1/8 Tsp. Chili Powder

Salt And Pepper

1 Cup Grated Cheddar Cheese

1 Hard-Cooked Egg, Chopped

1 Green Onion, Sliced

1/4 Cup Sliced Ripe Olives

-----For 2-----

2 Tbs. Oil

4 Tortillas

1/4 Cup Chopped Onion

1 Clove Garlic, Crushed

1 Cup Tomato Sauce, Page 30

1/4 Tsp. Cumin

1/4 Tsp. Chili Powder

Salt And Pepper

2 Cups Grated Cheddar Cheese

2 Hard-Cooked Egg, Chopped

2 Green Onion, Sliced

½ Cup Sliced Ripe Olives

Heat Oil In A Pan Over Medium-High Heat. Fry Tortillas Lightly On Both Sides. Place

On Paper Towels To Drain. Reduce Heat To Medium-Low. Sauté Onion And Garlic In

Remaining Oil Until Tender. Add Tomato Sauce And Seasonings. Stir Until Mixture Is

Heated Through. Dip Tortillas In Sauce. Combine Half Of Cheese, Egg, Onion And

Olives In A Mixing Bowl. Divide Mixture Among Tortillas And Fill. Roll Tortillas To

Enclose Filling And Place In A Lightly Greased Baking Dish. Top With Remaining Sauce

And Cheese. Bake In A 350-Degree Oven For 15 Minutes Or Until Hot And Bubbly.