Elise Bauer

Peanut oil, canola oil, or other high smoke point oil

corn tortillas

olive oil (or peanut or canola)

onion, chopped (about 3/4 cup)

garlic, minced (about 1 teaspoon)

-ounce can (about 1 3/4 cup) crushed tomatoes (preferably fire roasted)

chopped cooked green chiles (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chiles and how spicy you want your enchiladas)

water

dried oregano

jack cheese, mild cheddar , or a mix, grated

cilantro

sour cream

Half a head of iceberg lettuce