Re: LAUSD Enchilada sauce.
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 district†about
30 some years ago and would like the enchilada sauce recipe. Since I made
it so many times I was sure Iíd 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.
Well, I don't have that recipe, and while my searching yielded a recipe, I'm not confident that it's what you want.
I will post this. Perhaps one of my readers can be of assistance.
City School Enchiladas
Source: Los Angeles Times 9/23/82
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 550įF 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 thatís it. I forgot about the sugar. Of course we weighed the ingredients
because we made gallons at a time. Thanks Iím trying it tonight.