Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Onion; Finely Chopped, 1 Lge 1 ts Cumin; Ground
2 Cloves Garlic;Finely Chopped 1 ts Oregano Leaves; Dried
1/4 c Vegetable Oil 1/8 ts Pepper
1/2 c Chicken Broth 12 Corn Or Flour Tortillas; *
4 c Tomatoes; Chopped, 4 Medium 12 oz Mozzarella Cheese; Shredded
1 tb Red Chiles; Ground Dairy Sour Cream
1 ts Salt

* Tortillas should be 6 to 7 inches in diameter.
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~-- 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 Tbls of the chease 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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