1 onion, chopped 1 cup
2 lg. cloves garlic, crushed
1 tbsp. chili powder
2 tbsp. vegetable oil
1 (28 oz.) can whole tomatoes
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. shredded cheddar cheese (6 oz.)
1 1/2 c. shredded Monterey Jack cheese
1/2 c. vegetable oil
1 pkg. (9 oz.) 6 inch tortillas
1/2 c. shredded lettuce

Cook and stir onion, garlic and chili powder in 2 tablespoons of vegetable oil about 5 minutes. Stir in tomatoes, salt and pepper, heat to boiling reduce heat. Simmer uncovered for about 30 minutes (until thickened).

Mix the two cheeses in a bowl. Heat 1/2 cup oil in skillet. Dip each tortilla in hot oil to soften; drain. Then dip tortilla in sauce to coat both sides. Spoon 2 tablespoons of cheese on each and roll. Place seam side down in 13 x 9 inch ungreased baking pan. Place remaining sauce and cheese on top. Cook uncovered in 350 degree oven for 20 minutes. Top with lettuce. Serve with sour cream and black olives, if desired.