CHEESE and ONION ENCHILADAS

In a sauté pan over medium heat, sauté diced onions in oil until tender and slightly colored -- 4-6 minutes.

Season with coriander, cumin, hot sauce and s&p.

Let onion mix cool to room temperature, and hold to fill enchiladas.

Combine all the cheese except 2 ounces each of the jack and cheddar with the onion mixture, fold together well.

Slightly warm the tortillas in a warm sauté pan to make them flexible, and put about 1/3 cup of the cheese mix on each tortilla and roll them up.

Place the rolled tortillas in a lightly oiled casserole dish in a single layer.

Cover and refrigerate until baking time.

Preheat oven to 350 degrees.

Ladle sauce over the enchiladas in the casserole dish, top with the remaining cheese.

Bake covered for 15-20 minutes, until hot throughout and cheese is well-melted.