Red Enchiladas With Cheese

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Title: RED ENCHILADAS WITH CHEESE
Categories: Mexican, Cheese/eggs, Vegetables
Yield: 6 servings

1 c Onion; Finely Chopped, 1 Lge
2 Cloves Garlic;Finely Chopped
1/4 c Vegetable Oil
1/2 c Chicken Broth
4 c Tomatoes; Chopped, 4 Medium
1 tb Red Chiles; Ground
1 ts Salt
1 ts Cumin; Ground
1 ts Oregano Leaves; Dried
1/8 ts Pepper
12 Corn Or Flour Tortillas; *
12 oz Mozzarella Cheese; Shredded
Dairy Sour Cream

* Tortillas should be 6 to 7 inches in diameter. Cook and stir
onion and garlic in oil in a 10-inch skillet over medium heat, until
onion is tender. Stir in remaining ingredients except the sour cream,
tortillas, and cheese. Heat to boiling then reduce the heat. Simmer,
uncovered, for 30 minutes, stirring occasionally. Heat the oven to
350 degrees F. Dip each tortilla into sauce to coat both sides.
Spread 2 Tbls of the chease on each tortilla and roll up. Place seam
sides down in an ungreased 13 X 9 X 2-inch baking dish. Pour
remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake, uncovered, until the cheese is melted, about 15 minutes. Serve
warm with the sour cream.

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