ENCHILADAS RECIPE

Preheat oven to 350 degrees F
 

In a large frying pan at medium-high heat, add 3 tbsp of grapeseed oil.
 

Add a tortilla to the pan and cook for 2-4 seconds, lift up the with a spatula, add another tortilla underneath.  Cook for 2- 4 seconds, lift again both tortillas, and add another tortilla underneath.
 

Repeat the process with all the tortillas, adding a little more oil as 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.
 

Saute' 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 it to the pan.
 

Add one cup of crushed canned tomatoes and taste, if the sauce tastes too vinegary, add a teaspoon of sugar.
 

Coat the bottom of a large casserole pan with olive oil.
 

Take a tortilla, cover 2/3 of it lightly with the shredded cheese, sprinkle Southwest Select on the cheese, then roll up the tortilla and place it in the casserole pan.
 

You could always add grilled chicken or cooked ground beef too. Continue until all the tortillas are filled and rolled.
 

Add sauce to the top of the tortillas in the casserole pan.
 

Make sure all tortillas are covered with the sauce.  If not, add a little water to the sauce.
 

Cover the whole casserole 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.
 

Served with sliced or shredded lettuce that has been dressed only with vinegar and salt.
 

Pair with a Rioja red, a Cotes du Rhone, a margarita, or an ice cold Corona with a lime of course.