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
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Stir in the diced tomatoes, tomato paste, and water. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- 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.
- 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.
- 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.
