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ENCHILADA
(Serves 1)

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1/2 c. diet catsup
1 Tbsp. dehydrated onion
flakes
1 medium tomato, chopped
1/2 clove garlic, minced
1 Tbsp. chopped green chili
peppers
dash of Sweet 'N Low
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. oregano
1/4 tsp. basil
2 oz. Monterey Jack cheese,
shredded
1 sliced bread, toasted

Put all ingredients (except cheese and toast) in sauce-
pan. Simmer 15 minutes. Dip toast into mixture and moisten
both sides. Put coated toast in small ovenproof baking dish
and top with cheese and remaining sauce. Bake at 350 degrees for 15
minutes.

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