Enchiladas de Queso

Ingredients

Corn tortillas

12

Monterey Jack cheese

2 cups, shredded

Vegetable oil

1/4 cup (for frying)

Onion

1 medium, chopped

Garlic

2 cloves, minced

Tomato sauce

2 cups

Chili powder

1 tablespoon

Cumin

1 teaspoon

Salt

1 teaspoon

Cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the vegetable oil over medium heat until hot.
3. Add the chopped onion and minced garlic, sauté until the onion becomes translucent, about 3-4 minutes.
4. Stir in the tomato sauce, cumin, chili powder, and salt. Allow the mixture to simmer for 5 minutes to develop flavors.
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 about 10-15 seconds to soften, making them easier to roll.
7. Place a generous handful of shredded Monterey Jack cheese in the center of each tortilla and roll it up tightly.
8. Arrange the rolled enchiladas seam-side down in a greased baking dish.
9. Pour the simmered tomato sauce mixture over the enchiladas, ensuring they are completely covered.
10. Top with additional shredded cheese to create a gooey layer on top.
11. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
12. Once out of the oven, garnish with chopped cilantro for a fresh touch before serving.