Cheese Enchiladas
1 large onion chopped, (about 1 cup)
2 large cloves garlic, crushed
1 tbsp chili powder
2 tbsp vegetable oil
1 28-oz. can whole tomatoes
1 tsp ground cumin
1 tsp dried oregano leaves
1 tsp salt
1/8 tsp pepper
1-1/2 c. shredded Cheddar cheese
1-1/2 c. shredded Monterey Jack cheese
1/2 c. vegetable oil
1 9-oz. pkg. 6-8 inch corn tortillas (12 tortillas)
1-1/2 c. shredded lettuce
1/3 c. sliced radishes
1/2 c. sliced ripe olives
Cook and stir onion, garlic and chili powder in 2 tablespoons oil, in
3-quart saucepan until onion is tender--about 5 minutes. Stir in
tomatoes, cumin, oregano, salt and pepper. Break up tomatoes with
fork. Heat to boiling; reduce heat. Simmer, uncovered, until sauce
thickens, about 30 minutes.
Combine Cheddar and Monterey Jack cheeses. Heat 1/2 cup oil in 8-inch
skillet until hot. Dip each tortilla lightly into hot oil to soften;
drain. Dip each tortilla into tomato sauce to coat both sides. Spoon
about 2 tablespoons cheese onto each tortilla; roll tortilla around
cheese. Place seam side down in ungreased 13 by 9 baking dish. Pour
remaining sauce over enchiladas; sprinkle with remaining cheese. Bake
at dg350 until cheese is melted and enchiladas are hot--about 20
minutes. Top each serving with lettuce, radishes and olives.
Makes 6 servings--2 enchiladas per person.
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