Cheese And Onion Enchiladas

1. 1

   Filling:

2. 2

   In a saute pan over medium heat, saute diced onion in oil until tender and slightly colored -- 4-6 minutes.

3. 3

   Season with coriander, cumin, hot sauce and S&P.

4. 4

   Let onion mix cool to room temperature, and hold to fill enchiladas.

5. 5

   Combine all the cheese except 2 oz each of the jack and cheddar with the onion mixture, fold together well.

6. 6

   Slightly warm the tortillas in a warm saute pan to make them flexible, and put about 2/3 cup of the cheese mix on each tortilla and roll them up.

7. 7

   Place the rolled tortillas in a lightly oiled casserole dish in a single layer.

8. 8

   Sauce:

9. 9

   In a 2 quart sauce pot over medium heat, cook onions in oil until tender -- 3-5 minutes.

10. 10

    Add diced jalapeno and garlic and cook 2 minutes more.

11. 11

    Add tomatotes, stock and all seasonings; let simmer 15 minutes.

12. 12

    Puree and strain the sauce and hold for service.

13. 13

    To assemble the dish:

14. 14

    Preheat oven to 350 degrees.

15. 15

    Ladle sauce over the enchiladas in the casserole dish, top with the remaining cheese.

16. 16

    Bake covered for 15-20 minutes, until hot thoughout and cheese is well-melted.

17. 17

    Serve hot.

* Per serving · 4 servings · Values may vary.