Prep 10 mins
Cook 1 hr
I make these when I want the real deal. The slow simmering of the enchilada sauce and dipping of the tortillas in it makes these taste really authentic. You definitely need to use the corn tortillas instead of the flour ones in this recipe.
- 1 cup onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon chili powder
- 2 tablespoons vegetable oil
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 28 ounces whole tomatoes, undrained and cut up
- 6 ounces cheddar cheese, shredded
- 6 ounces monterey jack cheese, shredded
- 1⁄2 cup vegetable oil
- 12 corn tortillas, 6-inch
- In a skillet, cook and stir onion, garlic, and chili powder in the 2 tablespoons of oil until onion is tender, about 5 minutes.
- Stir in oregano, cumin, salt, pepper, and cut up tomatoes; heat to boiling.
- Reduce heat and simmer uncovered until thickened, about 25-30 minutes.
- Mix the two cheeses together.
- Heat the remaining 1/2 cup oil in another skillet.
- Using tongs, dip each tortilla in hot oil to soften; then drain the grease off.
- Using tongs, dip each side of tortilla in tomato mixture.
- Spoon about 2 tablespoons cheese on each tortilla.
- Roll tortillas and place seam side down in ungreased 13 x 9 x 2 pan.
- Pour remaining tomato mixture over all enchiladas in the pan, and sprinkle with the remaining cheese.
- Bake uncovered in 350 degree oven until cheese is melted, about 20 minutes.