Cheese Enchiladas - cooking recipe

Ingredients

1/2 c. plus 2 Tbsp. vegetable oil
1 c. chopped onion
2 tsp. minced garlic
1 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
1/8 tsp. pepper
1 (28 oz.) can whole tomatoes
1 1/2 c. shredded Cheddar cheese
1 1/2 c. shredded Monterey Jack cheese
12 corn tortillas (6 to 7-inch)
1 1/2 c shredded lettuce
black olives for garnish
chicken or ground beef (if desired)

Preparation

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).