Savor the flavor du jour. Cheese and garlic could be a meal by themselves. This is a quick and dirty enchilada mix. Serve with a side of rice, refried beans, salsa and some sour cream. Your intestines will thank you. I won’t cover the numerous possibilities for making these side dishes.
2-1/2 cups aged, shredded sharp cheddar
4 medium tortillas
4 cloves fresh garlic
1 cup diced onion
oregano
olive oil
ground black pepper
canned or homemade enchilada sauce
Preheat oven to 350F
Peel and crush garlic. Saute garlic in small pan with diced onions, oregano, pepper and perhaps 3 tablespoons of olive oil (I usually use more). Don’t let the garlic brown by cooking too long, just get the flavor going. DO YOU HEAR ME?
Warm up tortillas in slave-o-wave (10 secs per tortilla)or oven. You may want to sprinkle the tortillas with a tiny bit of water to keep soft before heating.
Spoon in the sauteed goods in equal proportions on one side of each tortilla. Add equal proportions of cheese on top. Then wrap the tortilla (if you need help with wrapping a tortilla, you need help).
Place rolled tortillas in baking pan and cover each one with copious amounts of enchilada sauce. Make sure to get those ends good and juiced.
Bake for 20 minutes, covering enchiladas with more sauce after 10 minutes.
Hooray – you may want to garnish these beauties with some extra cheese and cilantro on top, depending on your level of boredom.

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