Enchilada Recipe
Summary
CuisineMexican
Ingredients
1/2 cup Catsup (count 1 1/2 cups or 12 fluid ounces tomato juice)
1 tablespoon dehydrated onion flakes
1 medium tomato, chopped
1/2 clove garlic, minced
1 tablespoon chopped green chili peppers
Dash artificial sweetener
1/2. teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon basil
2 ounces shredded Monterey Jack cheese
1 slice bread, toasted
Directions
Put all ingredients (except cheese and toast) in saucepan and simmer for 15 minutes.
Dip toast in mixture and moisten both sides.
Put coated toast in small ovenproof serving dish and top with shredded cheese and remaining sauce.
Bake at 350° F. for 15 to 20 minutes.
Dip toast in mixture and moisten both sides.
Put coated toast in small ovenproof serving dish and top with shredded cheese and remaining sauce.
Bake at 350° F. for 15 to 20 minutes.
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