2 large pkgs. corn tortillas
Canola Oil
2 large cans El Paso, enchalada sauce
2 to 4 large white onions, finely chopped
1 pound block cheddar cheese, grated
1 pound block white cheddar cheese, grated
1 pound block pepper Jack cheese, grated
Put desired amount of canola oil in skillet and heat until very hot.
Add one corn tortilla at a time to heat just until softened. (don't leave too long)
Remove tortilla to plate and in center as if making a burrito spread desired amount of onions and grated cheeses and fold tortilla from side to side and transfer to baking sheet.
Continue remaining the same way you did the first until all ingredients are gone.
Pour remaining amount of enchalada sauce over top of all enchaladas and top with any extra onions and cheeses and put in oven at 350 degrees and bake for about 45 minutes to 1 hour. Yum, Yum.
Canola Oil
2 large cans El Paso, enchalada sauce
2 to 4 large white onions, finely chopped
1 pound block cheddar cheese, grated
1 pound block white cheddar cheese, grated
1 pound block pepper Jack cheese, grated
Put desired amount of canola oil in skillet and heat until very hot.
Add one corn tortilla at a time to heat just until softened. (don't leave too long)
Remove tortilla to plate and in center as if making a burrito spread desired amount of onions and grated cheeses and fold tortilla from side to side and transfer to baking sheet.
Continue remaining the same way you did the first until all ingredients are gone.
Pour remaining amount of enchalada sauce over top of all enchaladas and top with any extra onions and cheeses and put in oven at 350 degrees and bake for about 45 minutes to 1 hour. Yum, Yum.