Heat the olive oil in a heavy saucepan and sauté the garlic and
chopped onion until golden. Add the chili powder, tomato puree and
stock. Season with salt and pepper. Add the cumin. Spread sauce
over the tortillas and place equal amounts of minced raw onion and
shredded longhorn cheese in the center of each tortilla. At this
point, you may add cooked ground beef or shredded chicken at the
center of each tortilla.
Roll the tortillas and place SEAM SIDE DOWN in an ovenproof dish.
Pour more sauce over the tops and liberally sprinkle additional
shredded longhorn cheese over the tortillas.
Bake about 15 minutes.
Serve hot accompanied by salad, beans and Mexican rice.
Yield: 12 enchiladas
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