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Ingredients

  • Cheese (4 cups grated)
  • 1 can green chiles
  • 2 cans enchilada sauce
  • ½ cup oil
  • 18 corn tortillas
  • ½ onion, chopped

Instructions:

  1. Stir chilies, onion and 1 can of enchilada sauce into grated cheese. Set aside.
  2. Heat oil in small skillet on medium heat. Soften each tortilla by dipping in the hot oil for 2 to 3 seconds on each side.
  3. Drain on paper towels.
  4. Heat oven to 350 degrees.
  5. Spoon 3 tablespoons cheese mixture down center of tortilla; roll up.
  6. Place seam down in 13 x 9 baking dish.
  7. Pour remaining enchilada sauce over filled enchiladas; sprinkle with remaining cheese.
  8. Bake for 20 to 25 minutes.