Ingredients
2 large onions, chopped coarsely
2 cups Sharp cheddar cheese, shredded
2 cups Jack cheese, shredded
3 teaspoons cilantro
1 teaspoon cumin
15 tortilla, approximate number
15 ounces red enchilada sauce
Cheese, grated
Chopped green onions and tomatoes, sliced black olives
Preparation
Saute onions until translucent and slightly browned. Cool slightly in large bowl. Combine onions with cheeses, cilantro, and cumin.
Heat oil in medium sized fry pan. Fry a tortilla for 10-15 seconds a side. Blot on paper towels. Fill tortilla with approximately 2-3 tablespoons cheese mixture. Roll tortilla and place in greased baking pan (use PAM).
Alternately: Heat ungreased griddle on medium-high. Heat tortilla 10-15 seconds, turn repeat. Remove from heat.
Cover enchiladas with sauce and sprinkle a small amount of grated cheese over enchiladas.
Bake at 350 degrees for 20 minutes or until cheese is melted.
Garnish with chopped green onions and tomatoes, sliced black olives.
