Cheese Enchiladas

• 2 large onions, chopped coarsely
• 2 cups Sharp cheddar cheese, shredded
• 2 cups Jack cheese, shredded
• 3 teaspoons cilantro
• 1 teaspoon cumin
• 15 tortilla, approximate number
• 15 ounces red enchilada sauce
• Cheese, grated
• Chopped green onions and tomatoes, sliced black olives

1. Saute onions until translucent and slightly browned. Cool slightly in large bowl. Combine onions with cheeses, cilantro, and cumin.
2. Heat oil in medium sized fry pan. Fry a tortilla for 10-15 seconds a side. Blot on paper towels. Fill tortilla with approximately 2-3 tablespoons cheese mixture. Roll tortilla and place in greased baking pan (use PAM).
3. Alternately: Heat ungreased griddle on medium-high. Heat tortilla 10-15 seconds, turn repeat. Remove from heat.
4. Cover enchiladas with sauce and sprinkle a small amount of grated cheese over enchiladas.
5. Bake at 350 degrees for 20 minutes or until cheese is
6. melted.
7. Garnish with chopped green onions and tomatoes, sliced black olives.

onions, cheddar cheese, jack cheese, cilantro, cumin, tortilla, enchilada sauce, green onions

Taken from www.epicurious.com/recipes/member/views/cheese-enchiladas-52858011 (may not work)