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Cheese Enchiladas Del Rio




Source of Recipe


Internet


List of Ingredients




1 large onion, chopped (about 1 cup)
2 large cloves of garlic, crushed
1 tablespoon chili powder
2 tablespoons vegetable oil
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (28 ounces) whole tomatoes, un drained
1 1/2 cups shredded cheddar cheese (6 ounces)
1 1/2 cups shredded monterey jack cheese (6 ounces)
1/2 cup vegetable oil
1 package (9 ounces) 6 or 7 inch corn tortillas,(12 tortillas)
1 1/2 cups shredded lettuce
1/4 cup sliced olives


Recipe



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 the oregano,cumin, salt, pepper and tomatoes; break up tomatoes. Heat to boiling; reduce the heat. Simmer uncovered until thickened, about 30 minutes. Mix cheeses, heat 1/2 cup oil in 8 - inch skillet until hot. Dip tortilla lightly into the hot oil to soften; drain. Dip each tortillas into tomato mixture to coat both sides. Spoon about 2 tablespoons cheese on each tortilla; roll tortilla around cheese. Place seam side down in ungreased rectangular baking dish, 13x9x2 inches. Pour the remaining tomato mixture over enchiladas; Sprinkle with the remaining cheese. Bake uncovered in 350/o oven until the cheese is melted and the enchiladas are hot. About 20 minutes. Top each serving with lettuce, and olives that have been shredded and sliced. Serve with Sour Cream if desired.