Easy Cheese Enchiladas

• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1 (16 oz.) can tomato puree
• 3/4 c. water
• 1/2 tsp. dried oregano, crushed
• 1/2 tsp. cumin
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper
• 2 c. grated Monterey Jack cheese
• 1 1/4 c. Ricotta cheese
• 1 (4 oz.) can chopped green chilies, drained
• 8 corn tortillas
• 1/2 c. sliced black olives
• lime wedges

1. Saute onion and garlic in small amount of vegetable oil for 5 minutes.
2. Add the tomato puree, water, oregano, cumin, sugar, salt and cayenne pepper.
3. Simmer 10 minutes.
4. Spread a thin layer in the bottom of a 9 x 13-inch pan.
5. Combine 1 1/2 cups of the Jack cheese with the Ricotta cheese and the green chilies.
6. Wrap 4 tortillas at a time in paper towels and microwave on High for 30 seconds or until softened and pliable.
7. Fill the tortillas while warm with the cheese filling and roll.
8. Place seam side down in the baking dish.
9. (The tortillas can also be wrapped in foil and warmed in a 350u0b0 oven for 10 to 15 minutes.
10. Remove a few at a time for rolling.)
11. Spoon remaining sauce over the enchiladas; sprinkle with remaining Jack cheese and the olives.
12. Cover loosely with foil and bake at 400u0b0 for 15 minutes; uncover and bake 10 minutes longer.
13. Serve with a bowl of lime wedges on the side.

onion, clove garlic, tomato puree, water, oregano, cumin, sugar, salt, cayenne pepper, grated monterey, ricotta cheese, green chilies, corn tortillas, black olives, lime wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872762 (may not work)