1. In a skillet, cook and stir onion, garlic, and chili powder in the 2 tablespoons of oil until onion is tender, about 5 minutes. 2. Stir in oregano, cumin, salt, pepper, and cut up tomatoes; heat to boiling. 3. Reduce heat and simmer uncovered until thickened, about 25-30 minutes. 4. Mix the two cheeses together. 5. Heat the remaining 1/2 cup oil in another skillet. 6. Using tongs, dip each tortilla in hot oil to soften; then drain the grease off. 7. Using tongs, dip each side of tortilla in tomato mixture. 8. Spoon about 2 tablespoons cheese on each tortilla. 9. Roll tortillas and place seam side down in ungreased 13 x 9 x 2 pan. 10. Pour remaining tomato mixture over all enchiladas in the pan, and sprinkle with the remaining cheese. 11. Bake uncovered in 350 degree oven until cheese is melted, about 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
