Cheese Enchiladas

not my actual enchiladas - but they look similar to this when cooked

Ingredients:

Sauce -

1 clove minced garlic

4 tbsp olive oil

3 tbsp flour

3-4 tbsp chili powder

2 cups water

1 tbsp cocoa

1 chicken bullion

salt to taste

1/4 cup vegetable oil

12 corn tortillas (save a lot or IGA in the frozen section)

8 oz grated monty jack (IGA)

8 oz grated cheddar (IGA)

1/2 cup chopped onion

Note - the tortillas from save a lot come 18 in a package. I usually make all 18 of them, if you want to do that, just make 1.5 times the recipe for the sauce and shred a little extra cheddar (another 4 oz or so). 

Instructions:

1. Saute garlic in oil until soft, add flour and chili powder, cook and stir to make rue. Add water, cocoa, bullion, and salt. Bring to a boil. Reduce heat, simmer 5 min or until bullion cube dissolves.

2. Mix monty jack cheese, cheddar, and onion.

3. Heat oil in skillet over med heat, quickly dip each tortilla in hot oil to soften.

4. Place 1 tbsp of cheese mixture in tortilla and roll; place seam-side down in casserole dish.

5. Spoon sauce over enchiladas, sprinkle with onions and remaining cheese.

6. Bake at 350 degrees for 20-30 mins or until cheese melts.