A Cheesitarian recipe: Enchiladas Salsa Roja

Some of us need dairy only meals now and then. This one is for the cheesitarians out there. For this one, you'll need:

1/4 cup olive oil
8 corn tortillas
1 yellow onion, sliced
1/2 pound jack cheese, grated (2 cups of grated cheese)
1 tbs ancho chili powder
1 1/2 cups hot water
2 cloves garlic, crushed
1 tsp salt
1 yellow onion, finely diced
1 tsp ground cumin
1 tbs all purpose flour, browned in a 400 degree oven for 5 minutes
1 medium tomato, diced
3/4 cup vegetable broth or water
1 tbs red wine or apple cider vinegar
red pepper flakes to taste

Preheat oven to 400 degrees F.

Heat 1 tbs of the oil to shimmering in large skillet. Add sliced onion and saute until clear. Remove the onion and set aside.

Put the rest of the oil into the skillet and heat until shimmering. One at a time, fry the tortillas in the oil until pliable, but not crisp. Set aside. Drain oil until only a little coats the pan.

Add the ancho chili powder, salt, red pepper flakes, and garlic to hot water and set aside.

Saute the diced onion until clear. Add the cumin and browned flour and toast for a moment. Add the tomato. Saute 5-6 minutes until tomato is tender. Add the chili, garlic, and water mixture; broth, and vinegar. Simmer for 5 minutes to let the sauce thicken.

Add 1/4 cup of sauce to a 9x9 baking pan. Dredge one fried tortilla in the sauce left in the pan. Place on work surface and top with 1/4 cup cheese and a few slices of onion. Roll up the tortilla and place it in the pan, seam side down. Repeat with the remaining tortillas. Top with the rest of the sauce and any remaining cheese. Bake for 15 to 20 minutes in the oven.

Serves 4.