Emeril's Cheese Enchiladas

Ingredients:
5 Tbl vegetable oil
1 (28 oz) can peeled whole tomatoes
2/3 cup chopped yellow onion
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp baby bam (see separate recipe as this is one of Emeril's)
2 tsp minced garlic
1/2 tsp salt
1/2 tsp black pepper
12 corn tortillas
8 oz white cheddar cheese, grated (about 2 cups)
8 oz yellow cheddar cheese, grated (about 2 cups)
1/3 cup finely chopped yellow onion (optional)
2 Tbl chopped fresh cilantro (optional garnish)

Preheat oven to 400.

Lightly grease large baking dish with 1 Tbl of oil.

Puree tomatoes in the blender.

Add 2 Tbl of oil to skillet and add onion, cumin, oregano, baby ban and cook about4 minutes until soft.

Add pureed tomatoes and reduce heat to med-low and cook, stirring until slightly thickened, about 5 minutes.

Season with salt and pepper and stir.

Reduce heat to very low and continue to simmer as you assemble the enchiladas

Heat a second skillet over low heat. Brush each tortilla as you put into pan and warm, about 2-5 seconds per side. Continue until all tortilla's are done. Combine cheeses in a bowl and sprinkle in tortilla, you can sprinkle some onion here if you like.

Roll & place in baking dish,

Pour tomato sauce over the filled enchiladas.

Sprinkle with remaining cheese & bake about 10-12 minutes until bubbly.

Let sit for 5 minutes before serving. Sprinkle with cinantro if desired.