CHEESE ENCHILADAS

1 c. finely chopped onion
2 cloves garlic, finely chopped
1 c. vegetable oil
8 tomatoes, chopped
12 corn or flour tortillas
3 c. shredded cheese
sour cream
1 t. salt
1 t. ground cumin
2 c. chicken broth
1 T. chili powder
1 t. dried oregano leaves
1/8 t. pepper


Cook & stir onion & garlic in oil in 12” skillet over med. heat until onion is tender. Stir in chicken broth, tomatoes, chili powder, salt, cumin, oregano, & pepper. Heat to boiling; reduce heat. Simmer uncovered 20 min. to 1 hr.

Dip each tortilla into sauce to coat both sides. Spoon 2 T. of the cheese onto each tortilla; roll tortilla around filling. Place seam side down in greased 9 x 13 baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Cook uncovered at 350 until cheese is melted, about 15 min. Serve with sour cream.

Yield: 6 servings

Linda Jensen