Enchiladas

• 1/2 green pepper
• 1/2 medium onion
• 8 oz. Velveeta cheese
• 4 oz. sharp Cheddar cheese
• 12 corn tortilla shells
• 1 (15 oz.) can enchilada sauce
• 1 c. shortening

1. Preheat oven to 350u0b0.
2. Chop pepper and onion.
3. Mix together and set aside.
4. Grate both cheeses.
5. Mix together and set aside. Heat enchilada sauce in saucepan.
6. Melt shortening in frying pan. Dip each tortilla shell in hot shortening for 1 to 2 seconds on each side to soften shell.
7. Stack hot shell on plate with paper towel.
8. Coat bottom of 9 x 13-inch pan with half of heated enchilada sauce.
9. Save remaining sauce for later.
10. Place cheese mixture and small amount of pepper and onion on one end of shell. Roll entire mixture tightly in shell.
11. Place roll, seam side down, in pan.
12. Repeat until all shells are used.
13. Sprinkle remaining cheese, peppers and onions over shells.
14. Pour remaining sauce over the shells.
15. Heat in oven for 10 minutes or until sauce bubbles.

green pepper, onion, velveeta cheese, cheddar cheese, corn tortilla shells, enchilada sauce, shortening

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793134 (may not work)