Enchiladas

12 corn tortillas**
2 onions chopped
Shortening
2 cups coarsely chopped lettuce (optional)
4 cups Red or Green Chile sauce***
3 cups grated sharp cheddar cheese

  
Heat 1/2 inch of shortening in a 
heavy pan at medium-high heat.
Quickly dip each tortilla into the 
shortening to soften. 
Drain on absorbent towels.
Then dip in the enchilada sauce.
Assemble the enchiladas by placing 
1/4 cup sauce in a casserole dish ,
followed by a tortilla 
(tortilla can be rolled 
after filling is placed on it),
fill with cheese, and onion. 
Repeat for each tortilla. 
Top with remaining sauce 
and more cheese.
Place in 350°F oven for 15 minutes, 
or until the cheese melts. 
Garnish with lettuce.

**Tortilla Recipe
***Red and Green Chile Sauce Recipes

Chiles
Salsa
Recipe Archive
Go To Main Page