Cheese Enchiladas

Serves 4

Ingredients

• 8 corn tortillas
• 3 cups (12 oz, shredded) sharp cheddar cheese
• 1 medium (finely chopped) white onion
• 2 cups (16 oz can or homemade) red enchilada sauce
• 2 tbsp vegetable oil
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp salt

Instructions

1. 1Preheat oven to 375 °F (190 °C).
2. 2Warm the red enchilada sauce in a small saucepan over low heat; keep warm.
3. 3In a small skillet, heat the vegetable oil over medium heat.
4. 4Lightly fry each corn tortilla in the hot oil for 10–15 seconds per side until soft and pliable (do not let them crisp). Drain on paper towels.
5. 5Spread warm enchilada sauce on the bottom of a 9×13-inch baking dish.
6. 6Place shredded cheddar and 1 heaping tablespoon chopped onion in the center of each tortilla.
7. 7Roll each tortilla tightly and place seam-side down in the prepared baking dish.
8. 8Pour the remaining warm sauce evenly over the rolled enchiladas.
9. 9Sprinkle the remaining shredded cheddar and any leftover chopped onion on top.
10. 10Bake uncovered for 15–20 minutes until the cheese is fully melted and bubbly.
11. 11Remove from oven and let rest 5 minutes before serving.