CHEESE ENCHILADAS
Source of Recipe
ldyolake
List of Ingredients
2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
2 large cloves garlic, crushed
1 tablespoon chili powder
1 can (28 oz.) whole tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups shredded Cheddar cheese (6 oz.)
1 1/2 cups shredded Monterey Jack cheese (6 oz.)
1/4 cup vegetable oil
12 corn or flour tortillas (7 inches in diameter)
1 1/2 cups shredded lettuce, if desired
1/4 cup sliced ripe olives, if desired
Sour cream, if desired
Recipe
Heat 2 tablespoons oil in Dutch oven over medium heat. Cook onion, garlic, and chili powder in oil about 5 minutes, stirring occasionally, until onion is tender.
Stir in tomatoes, cumin, oregano, salt, and pepper, breaking up tomatoes. Heat to boiling, reduce heat to low. Simmer uncovered about 30 minutes or until thickened.
Heat oven to 350 degrees F.
Mix cheeses. Heat 1/4 cup oil in 8 inch skillet until hot. Dip each tortilla lightly in hot oil to soften; drain. Dip each tortilla into sauce to coat both sides. Spoon about 2 tablespoons cheese mixture onto each tortilla, roll tortilla around cheese. Place tortillas, seam sides down, in ungreased rectangular baking dish, 13 x 9 x 2 inches. Pour remaining sauce over top. Sprinkle with remaining cheese mixture.
Bake uncovered about 15 minutes or until cheese is melted and enchiladas are hot. Top with lettuce, and olives. Serve with sour cream.
Variation:
Turkey Enchiladas: Substitute 1 1/2 cups finely chopped cooked turkey for the Cheddar cheese.
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