1 med. onion, chopped
2 tbsp. cooking oil
1 (16 oz.) can tomatoes, cut up
1 (4 oz.) can green chili peppers, rinsed, seeded and chopped
1 tsp. dried oregano, crushed
12 (6 inch) tortillas
8 oz. Monterey Jack or Longhorn cheese
1 c. dairy sour cream

Cook onion in oil until tender but not brown. Stir in undrained tomatoes, chili peppers and oregano. Simmer about 20 minutes until very thick.

In skillet dip each tortilla in 2 tablespoons hot oil about 10 seconds or just until limp. Drain on paper towel.

Cut cheese into 12 strips. Place 1 strip of cheese and 2 tablespoons sauce down center of each tortilla; overlap edges. Arrange on baking sheet, seam side up. Bake, covered, in 350 degree oven for 8 minutes. Uncover, bake 3 to 4 minutes more. Open tortillas and add sour cream. Roll up. Serves 6.