El Coyote Cafe Cheese Enchiladas Ranchera

• 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

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

ranchera sauce, tomatoes, tomato puree, bay leaves, onion, garlic, salt, oregano, green pepper, enchiladas, vegetable oil, corn tortillas, cheddar cheese, onions, green chilies, sour cream, green onion

Taken from www.food.com/recipe/el-coyote-cafe-cheese-enchiladas-ranchera-263982 (may not work)