Enchiladas Ingredients:

Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)

12 corn tortillas

1 medium onion, chopped

1 clove of garlic, minced

1 cup of salsa

3 Tbsp of tomato paste

1 cup water

1 cup of canned crushed tomatoes (preferably fire roasted)

Olive oil

1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated

A handful of cilantro

1 cup of sour cream

Half a head of iceberg lettuce

Directions:

Preheat oven to 350 degrees. In a large fry pan at medium-high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat. Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar. Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts. Garnish with cilantro and sour cream.

Bacon and Jack Cheese Filling Version Ingredients:

12 jalapeño peppers*

1/4 cup chopped cooked bacon

1/4 cup minced onion

1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese cut into 2 1/2-inch long batons

1/4 cup chopped fresh cilantro

1 1/2 teaspoon cumin

1 teaspoon dried oregano

Directions:

Preheat the oven to 375°. You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper. The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice. If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great). Mix together all the filling ingredients except the jack cheese batons. Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked. Allow to cool for 5 minutes before serving