Cheese Enchiladas

To celebrate being "American" on the 4th of July, I made a dish more commonly known as a Mexican and Aztec dish...cheese enchiladas. We're a melting pot, right?! I love enchiladas...something so decadent about them. This morning, while shopping at Trader Joe's, I was asking for taco seasoning for another dish, and the lovely sales person directed me to enchilada sauce. Did you know Trader Joe's has enchilada sauce???? I didn't, but now I feel I must enlighten the world. It's seriously good stuff. Not just oh, that's enchilada sauce, but wow, now THAT's enchilada sauce.

Corn torillas
Vegetable oil
1 medium 0nion, chopped
1 cup shredded chedder cheese
1 bottle enchilada sauce from Trader Joe's

In a large bowl, add the enchilada sauce. Then in a small pan, add oil until it's about half inch deep and heat under medium heat. Add one corn tortilla and cook only for about 20 seconds. Do not over cook or they will get too crisp! You only want it long enough to warm and become pliable. Then immediately, using tongs, remove them and put the tortilla into the enchilada sauce to coat. Then place on a plate to cool for about a minute. Add the shredded cheese and onion to the center of the tortilla. Fold one side over the other and place seam side down in a large glass baking dish. Repeat for all the tortillas (until you either run out of tortillas or run out of room in the baking dish).

Pour the remainder of the sauce over top the enchiladas. Sprinkle with cheese. Bake at 400 degrees for about 20 minutes, until bubbling. Serve while hot. Mmmmm