Enchiladas- Easiest Dinner Recipe

These are really, really good. I haven’t seen a recipe for enchiladas that’s really like this one so I felt it was really worth sharing. I had been having a hard time finding a good sale on cheese until just this last week so I can affordably add this one back to the menu. If you are paying a lot for cheese in your part of the world, you can stretch this a little by adding beans. It still works out to being cheaper than takeout pizza or even the drive-thru. I have made these with both flour and cornmeal tortillas and both are dandy. Go with your preference. I like to serve this with a nice, crisp salad. Nothing else is needed, these are very filling.

1 small onion chopped

2 minced garlic cloves

2 Tbls. oil

1 can tomato sauce 8 oz.

3 tsp chili powder

1 tsp. cumin

1/2 tsp oregano

Salt and Pepper

1 1/2 cups sour cream or plain yogurt

4 cups shredded cheese (I like a mixture of sharp cheddar and monterey jack)

12 corn tortillas or 8 flour tortillas; softened in microwave

Put oil in small saucepan and turn to medium heat. Add onion and cook 5 minutes. Add garlic, chili powder, cumin and salt and pepper and cook 1 minute. Add tomato sauce and 1/2 cup of water. Simmer on low for around 6- 8 minutes. Meanwhile, grease baking dish. Mix sour cream or yogurt and 2 cups of cheese. Sprinkle lightly with salt and pepper. If you are using beans add them to this mixture. Put a couple spoonfuls in each tortilla and roll them up and place seam side down in baking dish. Check enchilada sauce for seasonings and pour over tortillas. Top with remaining cheese and place in a preheated oven of 375 F. Bake for 20- 30 minutes or until golden, bubbly and delicious.