Cheese Enchiladas

I haven't made this recipe in awhile but it was really good!

2 Tablespoons chili powder

2 small yellow onions

1 Tablespoon oil

15 oz can tomato sauce

2 cups chicken broth

¼ teaspoon cumin

Salt to taste

1 pound Monterey Jack cheese

12 tortillas

Mexican blend cheese

½ cup sour cream

Sauce:

Sauté chili powder and 1/3 cup chopped onion in the oil for about 5 minutes. Add tomato sauce, broth, cumin and salt. Simmer for about one hour.

Assembly:

Cut Monterey Jack into 12 sticks. Roll 1 stick of cheese and 2 Tablespoons minced onion into each tortilla. Place seam side down in a casserole dish. Top with sauce to cover. Sprinkle Mexican blend cheese over tortillas. Bake at 350° for 25 – 30 minutes.