Enchiladas

Ingredients (14)

• 2 tablespoons extra virgin olive oil or other cooking oil
• 12 corn tortillas
• 1/2 onion, chopped (about 3/4 cup)
• 1 clove garlic, minced (about 1 teaspoon)
• 1 (14-ounce can) crushed tomatoes, preferably fire roasted
• 3/4 cup 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)
• 1/2 cup water
• 1/2 teaspoon dried oregano
• 1 pound (4 cups) jack cheese, mild cheddar , or a mix, grated
• 1/2 head iceberg lettuce
• 2 teaspoons apple cider vinegar
• Sprinkle of salt
• 1 cup sour cream
• Handful cilantro