Tuna Enchiladas - cooking recipe

Ingredients

1 (12 1/2 ounce) can tuna
2 cups shredded monterey jack cheese
1 large onion, chopped
1 garlic clove, minced
oil
1 (14 1/2 ounce) can Italian-style tomatoes
1 (8 ounce) can tomato sauce
1/4 cup tomato paste
1/4 cup diced green chilis
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon salt
8 corn tortillas

Preparation

Drain tuna and combine with 1 cup cheese.
Cook onion and garlic in 1 tablespoon oil until onion is tender.
Stir in tomatoes, tomato sauce, tomato paste, chiles, cumin, oregano, sugar and salt.
Simmer 15 minutes.
Spoon 1/2 cup sauce over bottom of a 2-quart shallow baking dish.
One at a time, soften tortillas by frying briefly in oil.
Place equal amounts of tuna mixture on each tortilla, roll and place seam-side down in prepared baking dish.
Pour remaining sauce over enchiladas.
Top with remaining cheese.
Bake at 375 degrees 20 to 25 minutes.