CHEESE ENCHILADAS

1 small onion, diced
2 tablespoons oil
1 (15oz) can tomato sauce
2 cloves garlic, minced
3 tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon oregano
1/2 cup chicken or vegetable broth
8 corn tortillas
Oil, for frying tortillas
8 ounces Jack cheese, long pieces, 1 ounce each
4 ounces cheddar cheese, grated
1/4 cup green onions, sliced
Sour cream, for serving

In a saucepan, cook onion in 2 tablespoons oil over medium heat, until tender, about 5 minutes. Add tomato sauce and garlic. Gradually stir in chili powder, cumin, oregano, and broth. Cover and simmer over very low heat for 20 to 30 minutes, stirring occasionally. Pour a small amount in the bottom of the baking dish. Reserve the remainder for the top of the enchiladas.

Fry tortillas briefly in oil and drain on paper towels.

Wrap each tortilla around one chunk of cheese and place in baking dish. Cover with remaining sauce, shredded cheese and green onions. Cover and freeze or bake in 375 degree oven approximately 45 minutes. Serve with sour cream. YIELD: 4 servings