Cheese Enchiladas

Name: Cheese Enchiladas
Ingredients: 1 c. chopped onion; 2 cloves garlic, crushed; 1 Tbsp. chili powder; 2 Tbsp. vegetable oil; 1 tsp. ground cumin; 1/2 tsp. salt; 1/8 tsp. pepper; 1 (28 oz.) can whole tomatoes, undrained; 1 1/2 c. shredded Cheddar cheese; 1 1/2 c. shredded Monterey Jack cheese; 1/2 c. vegetable oil; 1 pkg. corn tortillas; olives; avocado; sour cream; any other toppings

16 ingredients

14 steps

Ingredients

1 c. chopped onion
2 cloves garlic, crushed
1 Tbsp. chili powder
2 Tbsp. vegetable oil
1 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. pepper
1 (28 oz.) can whole tomatoes, undrained
1 1/2 c. shredded Cheddar cheese
1 1/2 c. shredded Monterey Jack cheese
1/2 c. vegetable oil
1 pkg. corn tortillas
olives
avocado
sour cream
any other toppings

Directions

1

Cook and stir onion, garlic and chili powder in 2 tablespoons oil until onion is tender.
2

Stir in cumin, salt, pepper and tomatoes, breaking up tomatoes.
3

Heat to boiling; reduce heat. Simmer, uncovered, until thickened, about 30 minutes.
4

Mix cheeses. Heat 1/2 cup oil in skillet until hot.
5

Dip each tortilla lightly into oil to soften; drain on paper towels.
6

Dip each tortilla into tomato mixture to coat both sides.
7

Spoon about 2 tablespoons of cheese on each tortilla.
8

Roll tortilla and place seam side down in ungreased rectangular pan (13 x 9 x 2-inch).
9

Pour tomato mixture on top of tortillas.
10

Sprinkle remaining cheese on top.
11

Bake, uncovered, at 350° until cheese is melted.
12

Top with avocado slices, olives or sour cream.
13

Enjoy!
14

Makes 6 servings, 490 calories per serving.