Cheese Enchiladas

These are what my DH requested on Father's Day of 2007. So, looking through my cupboards I realized that I didn't have a few things I needed for my enchilada sauce, nor corn tortillas, so I created my own. I hope that you enjoy this!

• Ready In: 45 mins
• Serves: 8
• Yields: 8 enchiladas

Ingredients

• 4  tablespoons butter
• 2  cups onions, diced
• 1  teaspoon salt
• 2 1⁄2-3  cups mozzarella cheese, shredded
• 3  tablespoons chili powder
• 2  teaspoons cumin
• 2  teaspoons dried ancho chile powder
• 1 1⁄2 tablespoons flour
• 2 (8 ounce) cans tomato sauce
• 4  cups water
• 3  chicken bouillon cubes, crushed
• 8 (10 inch)  flour tortillas

Directions

1. Sauté onions in the butter in a large saucepan.
2. Add salt to it as well.
3. When soft, take most onion out of saucepan, leaving about 1/4 - 1/3 cup, and put into a bowl to cool.
4. Mix chili powders, cumin, and flour together.
5. Add into sauce pan with water, tomato sauce, and crushed bullion cubes, mixing well.
6. Let simmer for 5 minutes, and turn oven to 350°F.
7. In bowl with onions, add cheese and mix well.
8. Put 3/4 cup sauce into 9x13 inch baking dish to cover bottom.
9. Spoon cheese mixture down the middle of the tortillas, and then add a little sauce on top, and roll.
10. Place into 9x13 inch baking dish, seam side down and repeat, leaving a little of cheese mixture and sauce for top of enchiladas.
11. Top with remaining sauce (if there is too much then add as much as you would like and save the rest), and then with cheese.
12. Bake for 30-35 minutes.