Cheese Enchiladas

Making the enchilada sauce in a skillet makes it easier to dip the
tortillas.

Enchilada Sauce

2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove, minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt, or to taste
1 (1 3/4 -ounce) can tomato puree
1 1/4 cups chicken broth

Enchiladas

3 cups grated Monterey Jack cheese
3 cups grated Cheddar cheese
12 (8-inch) flour tortillas
Enchilada Sauce (from this recipe)
Sour cream
Picante sauce

Spray a 9-by-13-inch pan with nonstick spray. Set aside. Preheat the oven
to 350 degrees. Sauce: Heat the oil in a skillet. Saute onion and garlic
until soft. Add flour and cook 1 minute, stirring. Add remaining
ingredients and simmer, partly covered, for 15 minutes. Enchiladas: Mix
the cheeses. Warm tortillas briefly in the microwave. Using tongs, dip a
tortilla on both sides in the Enchilada Sauce. Place 2 or 3 tablespoons
cheese in its center. Roll up and place seam side down in the prepared
pan. Repeat until you have used up the tortillas. Pour remaining sauce
over the tortillas and sprinkle with leftover cheese. Bake uncovered for
25 minutes or until the cheese is melted. Serve with sour cream and
picante sauce.


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