Cheese And Onion Enchiladas - cooking recipe

Ingredients

2 tablespoons oil
2 onions, chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (15 1/2 ounce) can beans, such as kidney, rinsed and drained (optional)
2 cups shredded cheddar cheese (or monterey and colby)
1 (8 ounce) can tomato sauce
3/4 teaspoon chili powder
8 corn tortillas or 8 flour tortillas

Preparation

Preheat oven to 350 degrees.
Grease 1 1/2 quart baking dish.
In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
Dip each tortilla into sauce; place on plate.
Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
Top with remaining sauce and cheese.
Bake until hot 20-25 minutes.