1 lb. ground beef
1 med. onion, chopped
1 (14 1/2 oz.) can stewed tomatoes
1 c. Pace picante sauce
1/4 c. raisins
1/4 c. chopped almonds, toasted
2 tsp. garlic salt
3/4 tsp. ground cumin
1/8 tsp. cinnamon
Vegetable oil
12 corn tortillas
1 1/2 c. (6 oz.) shredded Monterey Jack cheese

Brown meat with onion in 10-inch skillet; drain. Stir in tomatoes, 1/4 cup of the picante sauce, raisins, almonds, garlic salt, cumin and cinnamon. Simmer uncovered, stirring occasionally to break up tomatoes, 20 minutes.

Heat about 1/2 inch oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side; drain on paper towels. Spoon scant 1/4 cup meat mixture down center of each tortilla; roll and place seam side down in 9x13x2 inch baking dish.

Combine remaining picante sauce with remaining meat mixture; spoon evenly over enchiladas. Cover with cheese. Bake at 350 degrees for 15 minutes or until hot. Makes 6 servings.