CHEESE and ONION ENCHILADAS
4 portions – 8 enchiladas

For the filling;

8 oz. grated jalapeño jack cheese
8 oz. grated cheddar cheese
2 oz. Queso Fresco
1T olive oil
1 cup sweet onion large diced
1t coriander ground
2t cumin ground
hot sauce to taste
s&p

Method;

In a sauté pan over medium heat, sauté diced onions in oil until tender and slightly colored. 4-6 min.

Season with coriander, cumin, hot sauce and s&p.
Let onion mix cool to room temperature, and hold to fill enchiladas.

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

Slightly warm the tortillas in a warm sauté pan to make them flexible, and put about a 1/3 cup of the cheese mix on each tortilla and roll them up.

Place the rolled tortillas in a lightly oiled casserole dish in a single layer. Cover and refrigerate until baking time.

For the sauce;

1T olive oil
1c diced onion
1T fine diced jalapenos
1T minced garlic
1C tomato sauce
1C stock or water
1t cumin
½ t coriander
¼ t oregano
¼ t cinnamon
s&p

Method;

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

Add diced jalapenos and garlic and cook 2 minutes more.

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

Puree and strain the sauce and hold for service.

To assemble the dish;

Pre-heat the oven to 350.

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

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

Serve hot.