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Enchiladas For Two

Microwaverina's picture
Ingredients
  Longhorn cheese 6 Ounce, shredded (1.5 Cup)
  Dairy sour cream 8 Ounce
  Chopped green onions 1⁄4 Cup (4 tbs)
  Prepared mustard 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Butter 1 1⁄2 Teaspoon
  All purpose flour 1 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Cheddar cheese 4 Ounce, shredded
  Flour tortillas 4
  Enchilada sauce 1⁄2 Cup (8 tbs)
Directions

Combine Longhorn cheese and sour cream in 1-quart glass measure.
Cook on 50, 1 minute.
Stir.
Add green onions, mustard, and pepper; mix well.
Set aside.
Place butter in 2-cup glass measure and cook on HI, 1/2 minute.
Stir in flour and milk.
Cook on 80, 2 minutes.
Stir in Cheddar cheese; set aside.
Spread one-fourth of the cheese and sour cream mixture on each tortilla.
Roll tightly; place in 1-quart shallow microproof casserole.
Pour enchilada sauce evenly over tortillas.
Top with Cheddar cheese sauce.
Cook on 80, 6 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Servings: 
2

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