Easy cheese enchiladas recipe

Preheat oven to 350 degrees F.

Brown the tortillas
In a large frying pan over high heat add 3 Tbsp of the peanut oil. Add a tortilla to the pan and cook for 2-3 seconds on one side. Lift the tortilla up using a spatula, place another tortilla on the pan and place cooked tortilla on top of it. Repeat the process with the remaining tortillas, adding more oil as needed. Remove tortillas from the pan and place on paper towels, one by one, to absorb excess oil.

Make the enchilada filling
In the same pan add the onion first and later the garlic and saute for several minutes, until soft and transluscent. Turn the heat off and add the salsa, the tomato paste and the water. Stir well to dissolve the tomato paste. Add the canned tomatoes and stir well to combine. Taste and adjust with salt to taste (add a pinch of sugar if the sauce is too vinegary).

Assemble and bake the enchiladas
Oil the bottom of a large casserole dish with olive oil. Place a tortilla on a place and cover 2/3 of it lightly with the shredded cheese. Roll up the tortilla and place it in the casserole pan, seam side down. Repeat with the remaining tortillas, placing them one next to the other.

Pour the enchilada sauce over the enchiladas, making sure that the sauce is evenly distributed and all of them are covered with it. Top with the remaining cheese. Bake in the oven for 10 to 12 minutes, or until the cheese melts and starts to brown.

Roughly chop the iceberg lettuce in large chunks, then place it into a large bowl. Dress with vinegar and season with salt.

Serve enchiladas garnished with a few sprigs of cilantro together with sour cream, guacamole and the iceberg lettuce.