Cheese Enchiladas

By Hklbrries

Ingredients

• 1 tbsp safflower oil
• 1 medium-size onion, chopped
• 1 1/2 cups (15 ounce can) tomato puree
• 1/4 cup tomato sauce
• 1 clove garlic, minced
• 1 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 2 drops hot pepper sauce
• Pinch of cayenne pepper
• 3/4 cup shredded Monterey Jack cheese (3 ounces)
• 1 cup shredded Cheddar cheese (4 ounces)
• 1 scallion, minced
• 1 tbsp chopped fresh parsley
• 6 soft corn tortillas
• 1 cup yogurt

Details

Servings 6

Preparation

Step 1

In a large skillet, heat oil; add onion, and saute until soft. Stir in the tomato puree, tomato sauce, garlic, chili powder, cumin, oregano, pepper sauce, and cayenne. Cover and simmer for 20 minutes; set aside.

In a medium-size bowl, mix the Monterey Jack, 1/2 cup of the Cheddar cheese, the scallion and parsley; set aside.

Heat 1/4 inch oil in a large skillet. With tongs, dip each tortilla into the tomato mixture, then place in the skillet. Fry a very short time to soften the tortilla; do not allow the edges to become crisp. Remove from the oil and drain on paper towels; repeat with remaining tortilla.

Preheat oven to 350 F. Oil a 6-by-10-inch baking dish.

Assemble the enchiladas by placing 2 heaping tablespoons of the cheese mixture in each tortilla; roll. Place side by side, seam side down, in the prepared dish. Pour on the remaining sauce. Sprinkle on the remaining 1/2 cup Cheddar cheese. (If desired, the enchiladas may be refrigerated for up to 2 days at this point. Before baking, bring to room temperature.) Bake about 20 minutes.

Serve yogurt as a garnish for each serving.