Cheese Enchiladas

• 1 large can red enchilada sauce
• 1 large can green enchilada sauce
• 2 small cans chopped green chilies
• 1 lb. Cheddar cheese, shredded
• 1 bunch green onions, chopped (green and white parts)
• tortillas
• oil

1. Heat red and green enchilada sauces in a medium pot.
2. Pour oil into a small skillet until it is about 1-inch deep.
3. Heat until a few drops of water splatter when added to oil.
4. Fry tortillas, one at a time, until softened, 3 to 5 seconds on each side.
5. Blot on paper towel; put into hot enchilada sauce for a few seconds. Fill each tortilla with cheese, about 1 tablespoon onions and 1 tablespoon chilies.
6. Secure with toothpicks.
7. Line up filled tortillas in a cake pan; cover enchiladas with remaining cheese, onions and chilies.
8. Bake at 350u0b0 until heated through, 15 to 20 minutes.

red enchilada sauce, green enchilada sauce, green chilies, cheddar cheese, green onions, tortillas, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=760878 (may not work)