Categories: Cheese/eggs, Mexican 
      Yield: 6 servings 
  
     12    Tortillas                           1 sm Onion, chopped 
           Oil for frying                      1 cn Solid pack tomatoes, Chopped 
           Sauce:                                   Salt 
      2 tb Oil                                 1 lb Monterey Jack cheese, cubed 
      2 tb Salsa Jalapena or your              1 ts Rubbed oregano 
           -favorite chili relish              1 pt Sour Cream, salted 
  
  For sauce, wilt onion in hot oil.  Add tomatoes, oregano, salsa, and salt. 
  Cook for 15 or twenty minutes.  Set aside.  Fry tortillas lightly in oil, 
  put some of the sauce and a piece of cheese on each one and roll. Arrange 
  in a buttered shallow glass baking dish.  Pour remaining sauce over tacos, 
  top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30 
  minutes.  Serves 6 to 12.