Cheese Enchaladas

• 2-3 T. Olive Oil
• 1 med. to lg. onion
• 3-4 cloves garlic
• 1 T. chili powder
• 2 tsp. ground cumin
• 2 tsp. ground corriander
• 1/2 tsp. salt
• 2 tsp. sugar
• 2 cans tomatoe sauce
• one bunch cilantro
• one pkg. Queso Fresco
• 1 cup. sharp cheddar
• Jalapeno peppers (in jar)

1. Sautee the coursly chopped onion in olive oil, add garlic. Add all the seasonings to the hot skillet for a minute or two. Add the tomatoe sauce and clean out the cans with a bit of water to add to the mix. Simmer for 5-10 min. Scoop out the onion with a slotted spoon, if some are left no big deal. Put the onion in a bowl to cool.
2. Preheat oven to 300. Spray corn tortillas on each side with cooking spray and put on a baking sheet. Cook for about 4-5 min. Increase oven temp. to 400 degrees when done.
3. Crumble up the queso fresco, add the chopped cilantro and 1 cup. cheddar. Add the cooled onions from the sauce.
4. Put a enough sauce in the bottom of a 9 by 13 pan to cover. Fill the corn tortillas with the mixture and put seam side down in the pan. Pour remaining sauce on top and put one line of cheese on top down the middle of them. Bake for 20-25 min. at 400 degrees covered with foil.

olive oil, onion, garlic, chili powder, ground cumin, ground corriander, salt, sugar, tomatoe sauce, cilantro, queso fresco, cheddar, peppers

Taken from www.epicurious.com/recipes/member/views/cheese-enchaladas-50005193 (may not work)