Cheese Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup onion, chopped
• 2 garlic cloves, crushed
• 1 tablespoon chili powder
• 2 tablespoons vegetable oil
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 28 ounces whole tomatoes, undrained and cut up
• 6 ounces cheddar cheese, shredded
• 6 ounces monterey jack cheese, shredded
• 1/2 cup vegetable oil
• 12 corn tortillas, 6-inch

Recipe

• 1 in a skillet, cook and stir onion, garlic, and chili powder in the 2 tablespoons of oil until onion is tender, about 5 minutes.
• 2 stir in oregano, cumin, salt, pepper, and cut up tomatoes; heat to boiling.
• 3 reduce heat and simmer uncovered until thickened, about 25-30 minutes.
• 4 mix the two cheeses together.
• 5 heat the remaining 1/2 cup oil in another skillet.
• 6 using tongs, dip each tortilla in hot oil to soften; then drain the grease off.
• 7 using tongs, dip each side of tortilla in tomato mixture.
• 8 spoon about 2 tablespoons cheese on each tortilla.
• 9 roll tortillas and place seam side down in ungreased 13 x 9 x 2 pan.
• 10 pour remaining tomato mixture over all enchiladas in the pan, and sprinkle with the remaining cheese.
• 11 bake uncovered in 350 degree oven until cheese is melted, about 20 minutes.