Enchilada Sunday

Sunday. On the menu, my son's favorite cheese enchiladas.


Cheese enchiladas


12 corn tortillas
3 Tbsp corn oil
1 medium onion, chopped
5 cloves of garlic, minced
1 28 oz can tomato sauce
4Tbsp of tomato paste
1Tbsp med chili powder
1Tbsp ancho chili powder
2Tbsp chipolte in adobo,chopped
2Tbsp Spanish paprika
1/2 cup water
1/2 cup red wine

1 lb of mild cheddar or longhorn or any mild yellow cheese, grated
cilantro,chopped
sour cream
1 Preheat oven to 350 degrees F.
In a large fry pan at high heat add 3 Tbsp of oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. . As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.
Sauté the chopped onion and garlic, then add tomato sauce, tomato paste ,wine, water, and seasonings to pan. Simmer for about 30 min.
Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 20minutes or until the cheese melts.
Garnish with cilantro and sour cream.