Cheese Enchiladas - cooking recipe

Ingredients

12 corn tortillas
1 (15 oz.) can tomato sauce
2/3 c. water
2 pkg. Monterey/Colby shredded cheese (8 oz.)
1 small onion, diced
cumin
chili powder
2 Tbsp. parsley flakes

Preparation

Sauce:
Combine tomato sauce and water in a skillet.
Season with cumin and chili powder to taste.
Heat to a low boil to mix flavors.
Reduce to a simmer.