Authentic Mexican Enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/4 cup tomato paste
• 1/4 cup water
• Salt and pepper, to taste
• 2 cups shredded Monterey Jack cheese
• 10 (6-inch) corn tortillas
• 1/4 cup chopped fresh cilantro, for garnish

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2 minutes. Add the chili powder, cumin, oregano, cinnamon, and coriander and cook for 2 more minutes.
3. Stir in the diced tomatoes, tomato paste, and water. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
4. In a 9x13-inch baking dish, spread 1/2 cup of the sauce. Place 1/4 cup of the cheese in the center of each tortilla. Roll up the tortilla and place seam-side down in the baking dish. Repeat with the remaining tortillas.
5. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 25 minutes, or until the cheese is melted and bubbly.
6. Garnish with cilantro and serve.

Interesting Facts

• Enchiladas originated in Mexico as early as the 16th century.
• Enchiladas are typically served with a variety of sauces and salsas.
• Enchiladas are a popular dish for celebrations and special occasions in Mexico.