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LAUSD Enchilada Sauce

Re: LAUSD Enchilada sauce.
From: sue
Date: 5/31/2022, 5:35 PM

On 5/31/2022 4:12 PM, sue wrote:

I was a cafeteria manager for Los Angeles unified school districtabout 
30 some years ago and would like the enchilada sauce recipe. Since I made 
it so many times I was sure Id never forget the ingredients. Wish I had 
written down a lot of them before I retired. I have all the cookie recipes 
and make them every Xmas. Flying saucer ones. 
If you can help thank you. Sue. 

Hi Sue,

Well, I don't have that recipe, and while my searching yielded a recipe, I'm not confident that it's what you want. See below.

I will post this. Perhaps one of my readers can be of assistance.


City School Enchiladas

Source: Los Angeles Times 9/23/82

Servings: 6
2 cups tomato puree
2 1/3 cups water
2 tablespoons chili powder
1 teaspoon salt
2 teaspoons sugar
1 pound Cheddar cheese -- shredded
1/2 cup chopped onion
1 bunch green onions -- sliced
1 dozen corn tortillas
1/2 cup oil

Combine tomato puree, water, chili powder, salt and sugar in a saucepan. 
Bring to a boil and simmer 30 minutes.
Combine about 3 1/2 cups shredded cheese, onions and 3/4 of the sliced green onions.
Dip tortillas in oil in round shallow pan to cover completely. Shake off excess oil 
and place tortillas on baking sheet. 
Bake at 550F for 3 minutes until they are limp. Do not overcook. 
Reduce heat to 350F. 
Place 2 cups enchiladas in 12x9-inch baking dish or shallow baking pan. 
Using a slotted spatula, transfer tortillas to sauce pan to moisten. 
Remove each tortilla and fill with about 1/4 cup of the onion filling. 
Roll tightly and return to baking dish, allowing space between each enchilada. 
Sprinkle with remaining cheese. 
Just before serving, heat enchiladas 5 minutes to melt cheese. Heat remaining sauce and 
spoon over enchiladas. Garnish with remaining green onion.
Thanks I think thats it. I forgot about the sugar. Of course we weighed the ingredients 
because we made gallons at a time. Thanks Im trying it tonight. 

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