Cheese enchiladas are very rich and filling. This dish can be served with Spinach rice or Beans.

No. of Servings: 616 oz. Cheddar Cheese
1 Onion (diced)
1 clove Garlic (minced)
3 tbsp Tomato Paste
1 cup Salsa
2 oz Pickled Jalapenos (minced)
2 tsp Red Chili Powder
10 Corn Tortillas
1Cup Lettuce (shredded)
1 Cup Sour Cream
Olive Oil

1. Preheat oven to 400 degree F.
2. Sauté up the chopped onion and garlic in the pan.
3. Add 1 cup of salsa and tomato paste to pan. If the sauce tastes too vinegary, add a teaspoon of sugar.
4. In a large fry pan add olive oil and add a tortilla to the pan and cook it till it is brown and soft. Repeat the process with all the tortillas. This develops the flavor of the tortillas.
5. Grate cheese and add jalapenos and chili powder to it.
6. Spread half of the sauce in the baking dish.
7. Take a tortilla and sprinkle of cheese on it so that it covers 2/3 of it. Roll the tortillas tightly and place it in the baking dish.
8. Repeat with the rest of the tortillas.
9. Add the remaining sauce to the top of the tortillas so that they are well covered with it. If not add some water.
10. Cover the tortillas in the dish with cheese.
11. Put the baking dish in the oven for 10 minutes or until the cheese melts.
12. Serve with lettuce, sour cream, and tomato.

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