|1|| cup ||onion, finely chopped|
|2|| ||cloves garlic, minced|
| ||oil or butter|
|4 to 6|| tsp ||chili powder|
|2|| cups ||tomato sauce|
|1|| cup ||stock or water|
|2|| tsp ||cumin|
| The enchiladas:|
| ||corn tortillas|
| ||grated cheddar, jack, and/or mozzarella cheese|
| ||diced onion|
| This recipe makes enough sauce for about 30 |
| enchiladas with a moderate amount of sauce|
Saute the finely chopped onion in a little oil or butter until soft. Add the garlic and continue cooking until onion is lightly browned. Add remaining sauce ingredients and bring to a boil. Reduce heat and simmer about 10 minutes.|
Soften a tortilla by placing in a medium-hot frying pan. Spin and flip the tortilla until it is warm and soft. Remove tortilla to a plate. Put a row of grated cheese on the tortilla and roll it up.
Repeat with desired number of tortillas, arranging them next to each other. Spoon on desired amount of sauce (I like just a little sauce, but many prefer a lot of sauce), top with a little additional cheese and some diced onion. Heat in a microwave or traditional oven just until cheese is melted.
Serve with rice, refried beans, and salad.