|Garlic||2 Clove (10 gm)|
|Chili powder||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Canned whole tomatoes||28 Ounce|
|Ground cumin||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Shredded monterey jack cheese||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Corn tortillas||9 Ounce|
|Shredded lettuce||1 1⁄2 Cup (24 tbs)|
|Sliced radishes||1⁄3 Cup (5.33 tbs)|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
Cook and stir onion, garlic and chili powder in 2 tablespoons oil in 3-quart saucepan until onion is tender, about 5 minutes.
Stir in tomatoes (with liquid), cumin, oregano, salt and pepper.
Break up tomatoes with fork.
Heat to boiling; reduce heat.
Simmer uncovered until sauce thickens, about 30 minutes.
Mix Cheddar and Monterey Jack cheese.
Heat 1/2 cup oil in 8-inch skillet until hot.
Dip each tortilla lightly into hot oil to soften; drain.
Dip each tortilla into tomato sauce to coat both sides.
Spoon about 2 tablespoons cheese on each tortilla; roll tortilla around cheese.
Place seam side down in ungreased rectangular baking dish, 13x9x2 inches.
Pour remaining tomato sauce over enchiladas; sprinkle with remaining cheese.
Cook uncovered in 350° F oven until cheese is melted and enchiladas are hot, about 20 minutes.
Top each serving with lettuce, radishes and olives.
Serve with sour cream if desired.