El Coyote Cafe Cheese Enchiladas Ranchera - cooking recipe

Ingredients

Ranchera Sauce
1 lb canned stewed tomatoes
1/4 cup tomato puree
2 bay leaves
1 onion, chopped
1 garlic clove, finely chopped
1 teaspoon salt
1/4 teaspoon oregano
1 green pepper, Chopped
Enchiladas
1/4 cup vegetable oil
4 corn tortillas
1/2 cup grated sharp cheddar cheese
2 tablespoons finely chopped onions
1 (4 ounce) can diced green chilies (or you can get a bigger can and cut them in strips)
1/2 cup sour cream
1 tablespoon green onion, chopped

Preparation

Instructions for Sauce:
Quickly saute onion and garlic.
Add the rest of ingredients and bring them to a rapid boil.
Simmer for one hour.
Instructions for Enchiladas:
In a heavy skillet, heat vegetable oil until very hot.
Dip tortillas in oil to soften.
Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
Roll stuffed tortillas and place in baking dish.
Cover enchiladas with sauce.
Top each enchilada with 4 strips of Ortega Chili.
Sprinkle 3 T. shredded cheese over each enchilada.
Bake at 350 for approximately 20 minutes or until cheese is melted.
Top with dollop of sour cream and garnish with green onions.