Ingredients: |
Ingredients: 2 large onions, chopped
4 large cloves garlic, crushed
2 T chili powder
1/4 cup vegetable oil
2 cans (28 oz. each) whole tomatoes, undrained
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
3 cups shredded Cheddar cheese
3 cups shredded Monterey Jack cheese
1/2 cup vegetable oil
2 pkg. (8-9 oz. each) 6-7 inch corn tortillas (24)
3 cups shredded lettuce
1 cup sliced radishes
1/2 cup sliced ripe olives
dairy sour cream
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Directions: |
Directions:Cook and stir onions, garlic, and chili powder in 1/4 cup oil in 4-quart Dutch oven until onions are tender, about 5 minutes. Stir in tomatoes, cumin, oregano, salt and pepper; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered until sauce thickens, about 30 minutes.
Mix Cheddar and Monterey Jack cheeses. Heat 1/2 cup oil in 8-inch skillet until hot. Dip each tortilla lightly into hot oil to soften; drain. Dip each tortilla into tomato sauce to coat both sides. Spoon about 2 tablespoons cheese on each tortilla; roll tortilla around cheese. Place seam side down in 2 ungreased rectangular 13x8x2" baking dishes. Pour half of the remaining tomato sauce over enchiladas in each dish; sprinkle each with half of the remaining cheese. Cover and refrigerate no longer than 24 hours.
Bake uncovered in 350º oven until cheese is melted and enchiladas are hot, about 25 minutes. Top with lettuce, radishes, and olives. Serve with sour cream. |
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