Cheese And Onion Enchiladas

• For the filling and tortillas
• 8 ounces jalapeno jack cheese, grated
• 8 ounces cheddar cheese, grated
• 2 ounces queso fresco
• 1 tablespoon olive oil
• 2 cups sweet onions, large diced
• 2 teaspoons ground coriander
• 1 tablespoon ground cumin
• hot sauce, to taste
• salt and pepper, to taste
• 8 corn tortillas
• Sauce
• 1 tablespoon olive oil
• 1 cup onion, diced
• 1 tablespoon jalapeno, fine diced
• 1 tablespoon minced garlic
• 1/2 tablespoon chipotle chile in adobo
• 1 cup roasted tomatoes, chopped
• 1 1/2 cups stock or 1 1/2 cups water
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon oregano
• 1/2 teaspoon cinnamon
• salt and pepper, to taste

1. Filling:
2. In a saute pan over medium heat, saute diced onion in oil until tender and slightly colored -- 4-6 minutes.
3. Season with coriander, cumin, hot sauce and S&P.
4. Let onion mix cool to room temperature, and hold to fill enchiladas.
5. Combine all the cheese except 2 oz each of the jack and cheddar with the onion mixture, fold together well.
6. Slightly warm the tortillas in a warm saute pan to make them flexible, and put about 2/3 cup of the cheese mix on each tortilla and roll them up.
7. Place the rolled tortillas in a lightly oiled casserole dish in a single layer.
8. Sauce:
9. In a 2 quart sauce pot over medium heat, cook onions in oil until tender -- 3-5 minutes.
10. Add diced jalapeno and garlic and cook 2 minutes more.
11. Add tomatotes, stock and all seasonings; let simmer 15 minutes.
12. Puree and strain the sauce and hold for service.
13. To assemble the dish:
14. Preheat oven to 350 degrees.
15. Ladle sauce over the enchiladas in the casserole dish, top with the remaining cheese.
16. Bake covered for 15-20 minutes, until hot thoughout and cheese is well-melted.
17. Serve hot.

tortillas, jack cheese, cheddar cheese, queso fresco, olive oil, sweet onions, ground coriander, ground cumin, hot sauce, salt, corn tortillas, sauce, olive oil, onion, jalapeno, garlic, chipotle chile, tomatoes, stock, cumin, coriander, oregano, cinnamon, salt

Taken from www.food.com/recipe/cheese-and-onion-enchiladas-173368 (may not work)