Ingredients
-
-
1 lb canned stewed tomatoes
-
1/4 cup tomato puree
-
2 bay leaves
-
1 garlic clove, finely chopped
-
1 teaspoon salt
-
1/4 teaspoon oregano
-
1 green pepper, Chopped
-
-
1/4 cup vegetable oil
-
1/2 cup grated sharp cheddar cheese
-
2 tablespoons finely chopped onions
-
4 corn tortillas
-
1 onion, chopped
-
1 (4 ounce) can diced green chilies (or you can get a bigger can and cut them in strips)
Instructions
- Instructions for Sauce:
- Quickly saute onion and garlic.
- Add the rest of ingredients and bring them to a rapid boil.
- Simmer for one hour.
- Instructions for Enchiladas:
- In a heavy skillet, heat vegetable oil until very hot.
- Dip tortillas in oil to soften.
- Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
- Roll stuffed tortillas and place in baking dish.
- Cover enchiladas with sauce.
- Top each enchilada with 4 strips of Ortega Chili.
- Sprinkle 3 T. shredded cheese over each enchilada.
- Bake at 350 for approximately 20 minutes or until cheese is melted.
- Top with dollop of sour cream and garnish with green onions.