Enchiladas de Queso

Ingredients

• Cilantro (1/4 cup, chopped)
• Salt (to taste)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Tomato sauce (2 cups)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Vegetable oil (2 tablespoons)
• Monterey jack cheese (2 cups, shredded)
• Corn tortillas (8)

Instructions

1. Preheat the oven to 375°F.
2. In a skillet, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
4. Add the tomato sauce, cumin, chili powder, and salt. Stir well and simmer for 5 minutes.
5. In a separate skillet, heat a small amount of vegetable oil over medium heat.
6. Dip each corn tortilla in the hot oil for a few seconds to soften.
7. Place a handful of shredded Monterey Jack cheese in the center of each tortilla and roll it up tightly.
8. Place the rolled enchiladas in a baking dish, seam side down.
9. Pour the tomato sauce mixture over the enchiladas, covering them completely.
10. Sprinkle additional shredded cheese on top.
11. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
12. Garnish with chopped cilantro before serving.