Source: Houston Junior League Cookbook

Cheese Enchiladas
Try these tasty enchiladas that are made fresh at home.
Serves: 4
Prep Time: 20 minutes
Cook Time: Varies


2 cans (10 ounces each) enchilada sauce
1 cup corn oil
1 dozen tortillas
1 pound processed American cheese, do not substitute
1 onion, chopped

Heat enchilada sauce slightly; do not dilute. Heat corn oil; dip tortillas, one at a time, into hot oil just long enough to soften. Put about 1 tablespoon enchilada sauce, some grated cheese and some onion on each tortilla. Roll, and place side by side in shallow baking dish. Spoon about 3 tablespoons sauce over each enchilada and sprinkle with remaining onions and cheese. Heat in 350 degree oven until hot and bubbly. These can be frozen after tortillas are rolled, before adding remaning cheese and onion.