Cheese enchiladas

Cheese enchiladas

Ingredients/Components

• salt - 1/2 tsp
• plus 2 Tbsp - 1/2 c
• pepper - 1/8 tsp
• chopped onion - 1 c
• chili powder - 1 tsp
• shredded Cheddar cheese
• oregano - 1 tsp
• black olives for garnish - 1 item
• minced garlic - 2 tsp
• can whole tomatoes - 1 oz
• shredded Monterey Jack cheese
• cumin - 1 tsp
• 1/2 c shredded lettuce - 1 item
• corn tortillas 6 to 7-inch - 12 item
• chicken or ground beef if desired - 1 item

How to make cheese enchiladas:

Heat 2 tablespoons oil in saucepan. Add onion, garlic and chili powder. Cook, stirring, until onions are tender, about 5 minutes. Stir in next 5 ingredients. Heat to boiling. Reduce heat and simmer, uncovered, until thickened (30 minutes).

Heat oven to 350°. Heat remaining 1/2 cup oil in skillet. Dip each tortilla lightly into hot oil to soften. Drain on paper towels. Dip each tortilla into mixture to coat both sides. Spoon about 2 tablespoons of cheese on each tortilla and meat (if desired). Roll around cheese and place, seam side down, in baking dish. Pour remaining sauce over tortillas and sprinkle with cheese. Bake 20 minutes. Top with lettuce and olives.

Recipe categories: Cheese, Ground beef, Beef.