Cheese Enchiladas - Dairy - Kosher Recipe

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped fine
• 6 cloves of fresh garlic, chopped
• 2 15-ounce cans of tomato sauce
• 1 teaspoon salt
• 1 tablespoon cumin
• 2 teaspoons dried oregano
• 1/2 -2 tablespoons bottled diced jalapeno peppers (optional) or
• 1-2 teaspoons fresh Anaheim chili, seeded and diced (optional)
• 1/4 cup canola oil – for frying the tortillas
• 8 corn or flour/corn-blend tortillas (Plain flour tortillas get too soggy)
• 31/2 cups of orange cheddar, Monterey Jack, Muenster, or mozzarella cheese (or mix them together) for the filling. (Reserve 3/4 cup of cheese to top the enchiladas at the end of baking.)