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Longhorn Cheese Enchiladas
Yields 12 enchiladas.

12 corn tortillas, warmed
2 tablespoons olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1 cup tomato puree
1/2 cup beef or chicken stock
1 teaspoon cumin
Raw onion, finely minced
Longhorn cheese, shredded
Cooked ground beef or shredded chicken (optional)

Preheat oven to 350 degrees F.

Heat the olive oil in a heavy saucepan and sauté the garlic and chopped onion until
golden. Add the chili powder, tomato puree and stock. Season with salt and pepper. Add the
cumin. Spread sauce over the tortillas and place equal amounts of minced raw onion and
shredded longhorn cheese in the center of each tortilla. At this point, you may add cooked
ground beef or shredded chicken at the center of each tortilla.

Roll the tortillas and place SEAM SIDE DOWN in an ovenproof dish. Pour more sauce over the
tops and liberally sprinkle additional shredded longhorn cheese over the tortillas. Bake
about 15 minutes.

Serve hot accompanied by salad, beans and Mexican rice.

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