In a large sauté pan, heat the olive oil. Add the onions and garlic and cook on medium low for 5 minutes, until onion is softened.

Add the remaining filling ingredients and heat till bubbly, about 2 to 3 minutes. Remove from heat and set aside.

In a medium sauce pan, over medium heat, add all the salsa ingredients and cook for 10 minutes. The sauce should get a little thicker as it cooks.

Place the salsa in a blender or food processor and blend well. CAREFULLY REMOVE THE LID by lifting one side of the lid at a time. Since the contents are hot the pressure inside the blender could cause the sauce to jump up and out of the blender and could burn you if the lid is removed too quickly. Vent by slowly cracking the lid on one side throughout the blending.

Preheat the oven to 375°F and make sure a rack is on the center rung for the dish.

Place a heaping tablespoon or two of warm filling down the middle of each tortilla. Roll up the tortilla and place seam side down in a 3 quart casserole dish. Continue until you run out of filling.

Cover dish with foil or a lid. Place the dish on the center rack of the oven and bake for 15 minutes.

Remove tin foil and spoon the sauce over the enchiladas. Top with the shredded cheese, then place back in the oven for 10 minutes, uncovered.

Remove and serve with diced tomatoes, sliced fresh avocado, cilantro, and a lime wedge!