Cheese Enchiladas

Name: Cheese Enchiladas
Ingredients: 1 tbsp (15 ml) vegetable oil; 2 8 oz (224 grm). cans tomato sauce; 2 cups (475 ml) water; 3 tsp (15 ml) chili powder; 1/8 tsp (1 ml) salt; 12 corn tortillas; 1 lb (.5 kg). cheddar cheese, grated; 1 onion, peeled and chopped

8 ingredients

9 steps

Ingredients

1 tbsp (15 ml) vegetable oil
2 8 oz (224 grm). cans tomato sauce
2 cups (475 ml) water
3 tsp (15 ml) chili powder
1/8 tsp (1 ml) salt
12 corn tortillas
1 lb (.5 kg). cheddar cheese, grated
1 onion, peeled and chopped

Directions

1

Preheat oven to 400 degrees (200 C.).
2

Heat oil in a skillet and add tomato sauce, water, chili powder and salt.
3

Simmer, stirring occasionally, until hot.
4

Keep sauce hot, but not boiling and dip each tortilla into sauce for several seconds to soften.
5

Remove from sauce and spread part of cheese and onion evenly down the center (reserve some for the topping).
6

Roll up tortilla and place seam-side down in a shallow dish.
7

Repeat with remaining tortillas.
8

Top all the tortilla rolls with remaining sauce, cheese and onion.
9

Cover with aluminum foil and bake until cheese is bubbling, about 15 minutes.