Cheese Enchiladas - cooking recipe

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

Preparation

Cook and stir onion, garlic and chili powder in 2 tablespoons oil until onion is tender.
Stir in cumin, salt, pepper and tomatoes, breaking up tomatoes.
Heat to boiling; reduce heat. Simmer, uncovered, until thickened, about 30 minutes.
Mix cheeses. Heat 1/2 cup oil in skillet until hot.
Dip each tortilla lightly into oil to soften; drain on paper towels.
Dip each tortilla into tomato mixture to coat both sides.
Spoon about 2 tablespoons of cheese on each tortilla.
Roll tortilla and place seam side down in ungreased rectangular pan (13 x 9 x 2-inch).
Pour tomato mixture on top of tortillas.
Sprinkle remaining cheese on top.
Bake, uncovered, at 350\u00b0 until cheese is melted.
Top with avocado slices, olives or sour cream.
Enjoy!
Makes 6 servings, 490 calories per serving.