Cast And Fire'S Enchiladas

• 1 doz. corn tortillas
• 1 c. oil
• 2 (15 oz.) cans chili with no beans
• 2 (19 oz.) cans Las Palmas enchilada sauce or red chili sauce
• 1 lb. Colby cheese, grated (or other sharp)
• 1 onion, chopped

1. In a
2. skillet, heat oil and dip each tortilla in quickly. Place each on a paper towel to drain.
3. This is to make it soft and pliable.
4. When
5. done,
6. remove
7. oil
8. and
9. put in 1 can enchilada sauce
10. and
11. heat.
12. Dip
13. a
14. tortilla in the sauce and place on a plate.
15. Add
16. some
17. cheese
18. and
19. onion and roll up. Place in a pan or Dutch oven.
20. Repeat until Dutch oven is full or pan is
21. full. Mix
22. the chili with no beans and the rest of the enchilada
23. sauce together.
24. Pour over enchiladas (you may want to heat
25. the
26. chili and
27. sauce to mix).
28. Place in a 300u0b0 oven and heat 30 to 40 minutes.

corn tortillas, oil, chili with, enchilada sauce, colby cheese, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=617320 (may not work)