Recipe for Red Enchiladas with Cheese 
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Yield:
6
Ingredients:
Amount Ingredient
1 cup Onion, Finely Chopped, 1 Large
2 x clv garlic, Finely Chopped
1/4 cup Vegetable Oil
1/2 cup Chicken Broth
4 cup Tomatoes, Chopped, 4 Medium
1 tbl Red Chiles, Ground
1 tsp Salt
1 tsp Cumin, Ground
1 tsp Oregano Leaves, Dried
1/8 tsp Pepper
12 x Corn Or Flour Tortillas, *
12 oz Mozzarella Cheese, Shredded
Instructions:
Instructions: * Tortillas should be 6 to 7 inches in diameter.

Cook and stir onion and garlic in oil in a 10-inch skillet over medium heat, until onion is tender. Stir in remaining ingredients except the sour cream, tortillas, and cheese. Heat to boiling then reduce the heat.

Simmer, uncovered, for 30 minutes, stirring occasionally. Heat the oven to 350 degrees F. Dip each tortilla into sauce to coat both sides. Spread 2 Tbsp of the cheese on each tortilla and roll up. Place seam sides down in an ungreased 13 X 9 X 2-inch baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted, about 15 minutes. Serve warm with the sour cream.

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