Yield: Makes 4 to 6 Servings

Ingredients
1/4 cup vegetable oil
12 (6 inch) corn tortillas
3 cups shredded cheddar cheese or combination of cheddar and Monterey Jack cheese (12 ounce)
one medium onion, chopped
green onions
Salsa:
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1/4 cup mild chili powder
4 cups tomato juice
1 (6 ounce) can tomato paste
2 tablespoons canned diced green chilies
1/2 teaspoon dried leaf oregano, crushed
1/4 teaspoon ground cumin
1/2 garlic clove crushed with 1/4 teaspoon salt

How to Make
prepare salsa. Preheat oven to 350°. Heat oil in a medium skillet. With tongs, carefully place one tortilla at a time in hot oil. Quickly turned and dip other side in hot oil. Drain on paper towels, then dip and salsa. Reserve 1 cup cheese for topping. Arrange some of the remaining cheese and a strip on tortilla. Sprinkle with chopped onion. Roll up tightly and place seam-side down in a medium baking dish. Repeat with remaining tortillas. Pour remaining sauce over top. Sprinkle reserve cheese over sauce. Bake 15 to 20 min. or until heated through. Garnish with green onions; serve immediately with shredded lettuce.
To make salsa, heat oil in a large saucepan. Stir in flour; cook 1 min. Stir in chili powder until blended. Stir in tomato juice, tomato purée, oregano, cumin and garlic-salt mixture. Simmer about 15 min.; keep warm.

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