Enchiladas

Ingredients

• 8 corn tortillas
• Olive oil
• ¼ cup onion, chopped
• ½ -¾ lb. Monterey Jack cheese
• Enchilada sauce:
• ½ cup onion, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• ½ cup stock
• 1 cup tomato puree (or 1 can paste + water)
• 2 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste

Method

1. In a hot pan, fry a tortilla for 2-3 seconds. Lift with a spatula and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat. (or you can warm them in a microwave: Heat the tortillas one at a time for 30 secs. in the microwave; long enough to soften, so they roll without breaking. Too hot or too long will make them stiff.)
2. Sauté onions in olive oil.
3. Pour some sauce in the bottom of an oven-proof 8 x 11 x 2 inch dish.
4. Dip warmed tortillas into sauce. Fill with 1-2 tbsp cheese, onions and chili. Roll the enchilada (top & bottom first, then sides) and place in dish seam-side down.
5. When you have filled the dish with 8 enchiladas, top the dish with the remaining cheese and chili. Pour the remaining enchilada sauce over the entire dish.
6. Bake 15 to 20 minutes at 350º. Garnish with cilantro and sour cream.
7. Sauce Directions:
8. Sauté onion and garlic in oil.
9. Add the remaining ingredients, bring to a boil and simmer for 30 minutes.