Holy Enchilada!

A Recipe for Hank's Zingy (But Not Too Zingy) One-of-a-Kind Killer Enchiladas

2 cups of tomato sauce
1 tablespoon chili powder (for zing)
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon salt
3 cups shredded cheddar cheese, or blend of Mexican cheeses
1/3 cup chopped onion
16 small corn tortillas

Instructions:
In a saucepan, combine the tomato sauce, chili powder, oregano, garlic powder, cumin, and salt. Go get an adult to help you turn on the stove to medium heat. (remember to get an adult to help you. Take it from me: You don't want to burn yourself, inside your mouth or out. That is no fun.)

Cook the sauce until it comes to a boil, then turn the heat down low and let it cook uncovered for 15 minutes. Stir it every once in a while. Meanwhile, in a small bowl, mix 2 1/2 cups of cheese with the onions.

Warm the tortillas in the microwave, then dip them into the tomato sauce mixture. Lay them in a greased 9 x 13 inch casserole dish. Fill each tortilla with the cheese-and-onion stuff. Roll it up, Keep filling and rolling until the dish is full.

Sprinkle the leftover tomato sauce and cheese on top. Go get a grown-up to turn the oven on to 350 degrees. Let it warm up for a few minutes. Put the whole pan in the oven. Bake it for about 25 minutes or until the cheese is melted and bubbly.