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LAUSD Enchilada Sauce

Re: LAUSD Enchilada sauce. From: sue Date: 5/31/2022, 5:35 PM To: phaedrus@hungrybrowser.com 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 I’d 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.

Phaed

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 550°F 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.
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Thanks I think that’s it. I forgot about the sugar. Of course we weighed the 
ingredients because we made gallons at a time. Thanks I’m trying it tonight.