Source:

wiccadwoman

Serves/Makes:6 servings

Ingredients

• 1 tbsp (15 ml) vegetable oil
• 2 8 oz (224 grm). cans tomato sauce
• 2 cups (475 ml) water
• 3 tsp (15 ml) chili powder
• 1/8 tsp (1 ml) salt
• 12 corn tortillas
• 1 lb (.5 kg). cheddar cheese, grated
• 1 onion, peeled and chopped

Preparation

• Preheat oven to 400 degrees (200 C.).
• Heat oil in a skillet and add tomato sauce, water, chili powder and salt.
• Simmer, stirring occasionally, until hot.
• Keep sauce hot, but not boiling and dip each tortilla into sauce for several seconds to soften.
• Remove from sauce and spread part of cheese and onion evenly down the center (reserve some for the topping).
• Roll up tortilla and place seam-side down in a shallow dish.
• Repeat with remaining tortillas.
• Top all the tortilla rolls with remaining sauce, cheese and onion.
• Cover with aluminum foil and bake until cheese is bubbling, about 15 minutes.

Comments

Cooking Tips:

Substitute your favorite cheese such as Monterey Jack or Swiss for part of the cheddar.

Add a bit of shredded chicken or canned beans to make this an entr e dish.