Combine sauce ingredients in a medium size saucepan. Heat to simmering.
While sauce is heating, prepare tortillas and filling. Heat vegetable oil in
a small saucepan. Dip tortilla into hot oil just until it begins to sizzle.
Remove from oil and place flat on a plate or sheet pan to cool. Repeat with
Pour hot water over TSP; allow to absorb. Add spices and cheese. Stir well.
Heat filling in skillet in one tablespoon oil until cheese melts, stirring
Divide filling into six equal portions. Spread 1/6 of filling in a line
down the center of a tortilla, sprinkle with chopped onions if desired, then
roll tortilla closed around filling to form a closed tube shape. Lay enchilada,
seam side down, in a square, greased glass pan. Repeat with remaining tortillas
and filling, placing them with sides touching. Pour sauce over enchiladas and
sprinkle 1/4 cup grated Monterey jack cheese over the sauce.
Bake in a 350 degree F oven until cheese is brown and bubbly, about 20 minutes.
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