Cheese Enchiladas

Directions

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   1.
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   Preheat oven to 350 degrees F.
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   2.
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   In a large fry pan at high heat, add 3 T of peanut or canola oil.
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   Add a tortilla to the pan.
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   Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath.
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   Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath.
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   Repeat the process with all the tortillas, adding a little more oil if needed.
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   This way you can brown and soften the tortillas without using a lot of fat.
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    You do this process to develop the flavor of the tortillas.
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    As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.
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    3.
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    Saute up the chopped onion and garlic, then turn off the heat.
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    Add 1 cup of salsa.
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    Dissolve 3 T of tomato paste into 1 cup of water, add to pan.
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    Add 1 cup of crushed canned tomatoes.
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    Taste.
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    If the sauce tastes too vinegary, add a teaspoon of sugar.
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    4.
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    Put some olive oil on the bottom of a large casserole pan.
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    Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan.
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    Continue until all tortillas are filled and rolled.
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    Add sauce to the top of the tortillas in the the casserole pan.
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    Make sure all are covered with the sauce.
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    If not, add a little water.
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    Cover the whole thing with the rest of the grated cheese.
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    Put the casserole in the oven for 10 minutes or until the cheese melts.
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    5.
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    Garnish with cilantro and sour cream.
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    Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt.