Categories  

                

Mexican


28 oz can whole tomatoes
2 tablespoons vegetable oil
1 tablespoon chili power
1 onion, chopped
2 cloves garlic, crushed
12 oz shredded Monterey Jack cheese
� teaspoon salt
? teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
12 corn or flour tortillas, 7 inches
� cup vegetable oil
1 � cups shredded lettuce
Sour cream (optional)

1.Heat 2 tablespoons of the vegetable oil in a pot over a medium heat and cook the garlic, chili powder, and onion for about 5 minutes in it, stirring frequently, until the onion is soft.
2.Stir in the oregano, cumin, tomatoes, salt, and pepper and break up the tomatoes with a spoon.
3.Bring the mixture to a boil, and then turn the heat down to low.
4.Let the mixture simmer, uncovered, and for about half an hour or until it has thickened.
5.Preheat the oven to 350 degrees F.
6.Heat � cup vegetable oil in a skillet, then dip each tortilla in the oil, to soften.
7.Dip the tortillas in the sauce to coat both sides and then spoon a couple of tablespoons of the cheese on to each one.
8.Roll the tortilla around the cheese and put them, seam side down, in an ungreased baking dish.
9.Pour the rest of the sauce over the top and sprinkle with the remaining cheese.
10.Bake for 15 minutes or until the enchiladas are hot and the cheese has melted.
11.Top with the lettuce and serve with sour cream.

Excellent