How to make it

  • Grate cheese and chop onions. Set aside.
  • Preheat oven to 350.
  • In small skillet, melt half of shortening or heat oil.
  • Set up your assembly line: Skillet w/fat, foil spread along counter next to stove to lay out tortillas and roll/fill; cheese, onions, salt shaker, cumin shaker, 13x9 baking pan.
  • When oil is hot, dip one tortilla at a time; turn, and remove.
  • The idea here is to soften them, but DO NOT let them get crispy, otherwise they can't be rolled. Lift out with tongs, let drip a second, lay on foil. I usually have enough room to do 8 at a time. I briefly turn down the heat under the fat when I'm ready to assemble a batch.
  • Sprinkle each tortilla with salt and cumin. Place about 1 tablespoon each of grated cheese and chopped onion on each. Roll tightly, and place in baking pan.
  • When bottom of pan is filled, sprinkle enchiladas with some of the grated cheese and chopped onion, and drizzle some green taco sauce and some red salsa over the layer.
  • Continue making batches of enchiladas until 2nd layer is complete. Sprinkle remaining cheese, onions, and drizzles of green and red sauces over the top.
  • Place pan in oven. Cover loosely with foil and bake at 350 for 20 minutes. Remove foil and finish baking for 10-15 more minutes.
  • Enjoy!
  • If you want a meat enchilada, by all means use seasoned ground beef, shredded steak or pork, or chicken -- whatever you fancy. The cheese-only preparation is the classic one.

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