Recipe: Cheese Enchiladas with Turkey Variations and Homemade Enchilada Sauce (Betty Crocker)

CHEESE ENCHILADAS

FOR THE ENCHILADA SAUCE:
2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
2 large doves garlic, crushed
1 tablespoon chill powder
1 can (28 ounces) whole tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper
FOR THE ENCHILADAS:
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1/4 cup vegetable oil
12 corn or flour tortIllas (7 inches In diameter)
1 1/2 cups shredded lettuce, if desired
1/4 cup sliced ripe olives, If desired
Sour cream, If desired

TO PREPARE THE ENCHILADA SAUCE:
Heat 2 tablespoons oil in Dutch oven over medium heat. Cook onion, garlic and chili powder in oil about 5 minutes, stirring occasionally, until onion is tender.

Stir in tomatoes, cumin, oregano, salt and pepper, breaking up tomatoes. Heat to boiling; reduce heat to low, Simmer uncovered about 30 minutes or until thickened,

TO PREPARE THE ENCHILADAS:
Preheat oven to 350 degrees F.

Mix cheeses. Heat 1/4 cup oil in 8.inch skillet until hot Dip each tortilla lightly into hot oil to soften; drain. Dip each tortilla into sauce to coat both sides.

Spoon about 2 tablespoons cheese mixture onto each tortilla, roll tortilla around cheese. Place tortillas, seam sides down, in ungreased rectangular baking dish, 13x9x2 inches. Pour remaining sauce over top. Sprinkle with remaining cheese mixture,

Bake uncovered about 5 minutes or until cheese is melted and enchiladas are hot.

Top with lettuce and olives. Serve with sour cream.

VARIATION:

TURKEY ENICHILADAS:
Substitute 1 1/2 cups finely chopped cooked turkey for the Cheddar cheese.

TIMESAVING TIP:
Omit the enchilada sauce. Do not dip tortillas into hot oil or sauce. Fill tortillas with cheeses, roll and place in dish as directed. Pour 3 1/2 cups thlck and-chunky salsa over top. Bake about 25 minutes or until hot.

Servings: 6
Adapted from source: Betty Crocker's New Cookbook, 1998

Hi Lois,

This isn't from the same Betty Crocker cookbook but maybe it is an updated version of the sauce you're looking for. It seems to have all the ingredients you mentioned except the flour so I bet if you experiment with it you can come up with a duplicate of the old recipe. If you try it please let us know your modifications and how it turns out.

Happy Cooking!

Betsy