Ingredients:
14 (5 inch) corn tortillas
vegetable oil ( for frying)
3 2/3 cups shredded Mexican blend cheese, divided
1/2 cup finely chopped onions
1 (15 ounce) cans red enchilada sauce
sliced olives ( garnish) (optional)
Directions:
Heat oil in small skillet; fry tortillas in hot oil on for 1-2 seconds on each side to soften; drain tortillas on absorbent paper.
Fill each tortilla with 3 Tablespoons cheese and 1 teaspoon chopped onion; roll tightly and place enchiladas seam side down in 9×13″ baking pan that has been lightly sprayed with no-stick cooking spray.
Pour sauce evenly over enchiladas and top with remaining onions, cheese, and olives.
Bake at 350F for 20 minutes until cheese is melted and bubbly.
Servings: Serve
Time preparation: 6 min.
Time total: 29 min.