Makes one 9×12 pan with 12 enchiladas.
2 T olive oil
1 C chopped onion
2 cloves garlic
2 T chili powder
2 t cumin
2 C tomato puree
1 C stock or water
To make the sauce: Saute the onion and garlic in the oil. Add the chili powder, cumin, salt, and pepper and stir well. Stir in the tomato puree and water and simmer briefly.
12 corn tortillas
1 large onion, diced
8 oz shredded colby or Monterey Jack cheese
Cooked, shredded chicken or beef (optional)
Diced green chilis (optional)
Warm the tortillas to soften them. You can do this in a microwave or in the oven, just wrap them in a damp towel or paper towel and be very careful not to let it dry out and catch fire. Spread each tortilla with sauce and then put some cheese, onion, meat (if using), and chilis (if using) in the center. Roll each one into a tube and place it in 9×12 baking dish. Store-bought tortillas will often crack, despite all efforts to soften them. It doesn’t really matter, since they’ll be topped with plenty of sauce and cheese. When the pan is full, spoon the remainder of the sauce over the top and sprinkle with grated cheese. Bake at 350 for about 15 minutes.