Enchiladas

A note about the tortillas. The corn tortillas must be softened before they are rolled and boaked in the casserole. Frying them gently in a little oil greatly enhances the flavor of the tortillas.

Ingredients:
Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup salsa (Do not use salsa made with fresh, uncooked tomatoes)
3 tablespoons of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of jack cheese, milk cheddar or longhorn or any mild yellow cheese, grated
A handful of cilantro
1 cup sour cream
Half a head of iceberg lettuce

Preheat oven to 350 degrees F

In a large frying pan at high heat add 3 tablespoons of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas with out using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

Saute up the chopped onion and garlic, then turn off the heat. Add 1 cup salsa. Dissolve 3 tablespoons of tomato paste into 1 cup water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes to vinegary, add a teaspoon of sugar.

Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserale pan. Continue until all the tortillas are rolled and filled. Add sauce to the top of the tortillas in the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt.