Cheese Enchiladas

• 1 c. chopped onion
• 2 cloves garlic, crushed
• 1 Tbsp. chili powder
• 2 Tbsp. vegetable oil
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 (28 oz.) can whole tomatoes, undrained
• 1 1/2 c. shredded Cheddar cheese
• 1 1/2 c. shredded Monterey Jack cheese
• 1/2 c. vegetable oil
• 1 pkg. corn tortillas
• olives
• avocado
• sour cream
• any other toppings

1. Cook and stir onion, garlic and chili powder in 2 tablespoons oil until onion is tender.
2. Stir in cumin, salt, pepper and tomatoes, breaking up tomatoes.
3. Heat to boiling; reduce heat. Simmer, uncovered, until thickened, about 30 minutes.
4. Mix cheeses. Heat 1/2 cup oil in skillet until hot.
5. Dip each tortilla lightly into oil to soften; drain on paper towels.
6. Dip each tortilla into tomato mixture to coat both sides.
7. Spoon about 2 tablespoons of cheese on each tortilla.
8. Roll tortilla and place seam side down in ungreased rectangular pan (13 x 9 x 2-inch).
9. Pour tomato mixture on top of tortillas.
10. Sprinkle remaining cheese on top.
11. Bake, uncovered, at 350u0b0 until cheese is melted.
12. Top with avocado slices, olives or sour cream.
13. Enjoy!
14. Makes 6 servings, 490 calories per serving.

onion, garlic, chili powder, vegetable oil, ground cumin, salt, pepper, tomatoes, cheddar cheese, shredded monterey jack cheese, vegetable oil, corn tortillas, olives, avocado, sour cream, toppings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255709 (may not work)