Cheese Enchiladas

Oh, how I love red sauces. This is another one of those sauces that I could drink.

Red Sauce:

1 cup water
1 T. butter
1/4 cup dried onion
1 t. garlic powder
2 T. chili powder
1 t. cumin
1 small can tomato puree
1-2 t. salt (to taste)

Combine in a saucepan and bring to a boil for five minutes. Set aside.

Enchiladas:

Corn Tortillas
4 Cups shredded cheese (Cheddar or a Mexican style blend)

To assemble, pour 1/3 of the sauce into the bottom of a 9X13 pan. Layer the corn tortillas across the sauce, then top evenly with cheese, reserving 1 cup for the top. Then layer more corn tortillas and smother with sauce, followed by reserved cheese. Bake at 375 degrees for 20 minutes.

Serve with shredded lettuce and sour cream, and beans and rice.

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