Cheese Enchiladas - cooking recipe

Ingredients

1 large onion
2 cloves garlic, crushed
1 Tbsp. chili powder
2 Tbsp. vegetable oil
1 (28 oz.) can whole tomatoes
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. shredded Cheddar cheese
1 1/2 c. shredded Monterey Jack cheese
2 Tbsp. hot vegetable oil
1 pkg. (6 or 7-inch) corn tortillas (12)
1 1/2 c. shredded lettuce
1/4 c. sliced black olives

Preparation

Cook onion, garlic and chili powder in 2 tablespoons oil in large saucepan until onion is tender.
Stir in tomatoes, cumin, oregano, salt and pepper.
Break up tomatoes with fork.
Heat to boiling; reduce heat.
Simmer, uncovered, about 30 minutes.
Mix together cheeses.
Heat oil in skillet.
Dip each tortilla lightly in hot oil; drain.
Dip tortilla in tomato sauce.
Put 2 tablespoons cheese on each tortilla and roll up.
Place seam side down in 13 x 9-inch pan.
Pour on tomato sauce and sprinkle with remaining cheese.
Cook in oven at 350\u00b0 for 20 minutes.
Top each serving with lettuce and black olives.
Serve with sour cream or plain yogurt.
!Muy bueno!