Traditional Senoran Enchiladas Done Casserole Style

• 12 corn tortillas
• 1 (15 ounce) can enchilada sauce
• 14 cup oil, for dipping tortillas
• 1 onion, chopped
• 16 ounces cheddar cheese
• 12 cup chopped green onion, for top (optional)
• 1 tomatoes, chopped for top (optional)
• sour cream, for top (optional)
• 12 cup chopped lettuce

1. Use 9x9 pan--preheat oven to 350F; get everything organized before you start.
2. This makes it twice as fast.
3. Chop onion, tomato, even some lettuce if you want.
4. Grate cheese.
5. Heat enchilada sauce in pan on stove to medium--have a ladle handy in sauce.
6. Heat oil in skillet on stove--medium hot.
7. With tongs, dip a tortilla in hot oil on each side about 5 seconds each.
8. Put in casserole pan and pour some sauce over tortillas to cover them.
9. Add some chopped onion and grated cheese.
10. Continue --.
11. Repeat as far as you want to go, ending with tortilla-sauce-cheese.
12. Bake 350F for about 30 minutes.
13. Cut in servings and top with your favorite--for example, eggs, lettuce, tomatoes, olives, sour cream, etc.

corn tortillas, enchilada sauce, oil, onion, cheddar cheese, green onion, tomatoes, sour cream, chopped lettuce

Taken from www.food.com/recipe/traditional-senoran-enchiladas-done-casserole-style-189062 (may not work)