Cheese Enchiladas

• 1/2 c. plus 2 Tbsp. vegetable oil
• 1 c. chopped onion
• 2 tsp. minced garlic
• 1 tsp. chili powder
• 1 tsp. oregano
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 (28 oz.) can whole tomatoes
• 1 1/2 c. shredded Cheddar cheese
• 1 1/2 c. shredded Monterey Jack cheese
• 12 corn tortillas (6 to 7-inch)
• 1 1/2 c shredded lettuce
• black olives for garnish
• chicken or ground beef (if desired)

1. Heat 2 tablespoons oil in saucepan.
2. Add onion, garlic and chili powder.
3. Cook, stirring, until onions are tender, about 5 minutes.
4. Stir in next 5 ingredients.
5. Heat to boiling.
6. Reduce heat and simmer, uncovered, until thickened (30 minutes).

vegetable oil, onion, garlic, chili powder, oregano, cumin, salt, pepper, tomatoes, cheddar cheese, shredded monterey jack cheese, corn tortillas, shredded lettuce, black olives, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333910 (may not work)