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Cream Enchiladas

2 large chopped onions
Oil
2 garlic cloves, finely chopped
1 (4-ounce) can chopped green chilies
1 (16 ounce) can diced tomatoes, drained
2 cups grated Velveeta Cheese, grated
1 cup heavy cream
12 corn tortillas

Fry onions in a small amount of oil. Add garlic and green chiles,( juice included) and tomatoes. Simmer until thoroughly blended. Fifteen minutes before serving, add cheese and cream. Keep heat low. If mixture is too thick, add more cream. Dip tortilla in hot oil, then immerse in cheese mixture. Place on heated plates. Repeat process, serving 3 tortillas to each person. Spoon a small amount of the cheese mixture on top on the enchiladas and garnish with shredded lettuce.

The sauce may be made ahead. Serves 4

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