Recipe: Green Chili Enchiladas

Recipes using Nina Chopped Garlic

• 1/2 tsp chopped garlic
• 1 small onion, chopped
• 1 tbsp canola oil
• 2 tbsp flour
• 2 cups consomme or bouillon
• 1-5 ounce can diced green chiles
• 1 cup fresh tomatoes, chopped (or drained canned)
• 12 corn tortillas
• 4 cup shredded Monterey Jack cheese
• 1 avocado, diced
• 1 cup chopped green onions
• 1 small can sliced olives
• 1 small carton sour cream

1. Cook garlic and onion in the canola oil until tender, but not browned.
2. Stir in flour and consomme.
3. Cook until smooth and thickened, stirring constantly.
4. Add chiles and tomatoes; simmer 5 to 10 minutes.
5. Dip tortillas in simmering sauce. Place large spoonful of cheese on each.
6. Top with a little of the sauce.
7. Roll and put in shallow baking dish, seam side down.
8. Pour remaining sauce and cheese over all.
9. Bake at 350° F. for 15 minutes.
10. Serve with garnishes of avocado, green onions, olives and sour cream.
    Makes 12 Enchiladas.