Stacked Cheese Enchiladas

• 12 corn tortillas
• salad oil or shortening or lard
• 1 12 cups mexican red chili sauce, heated (I use Mexican Red Chile Sauce)
• 1 12 cups sharp cheddar cheese, shredded (about 6 ounces)
• 1 -1 12 cup green onion, chopped, including some tops

1. In a small frying pan, heat about 1/4 inch salad oil (Mexicans prefer the flavor and texture from using lard) over medium heat.
2. Dip each tortilla into oil and fry a few seconds, until it begins to blister and becomes limp -- be careful not to fry until firm or crisp.
3. Add more oil as needed.
4. Remove with tongs and drain briefly.
5. As soon as you take the tortilla out of the hot fat, dip it into the heated sauce.
6. A cake pan just larger than the tortilla is ideal for holding sauce.
7. Lay fried and sauced tortilla in a small, shallow, ungreased baking dish; spoon over surface about 2 tablespoons shredded Cheddar, about 2 tablespoons chopped green onion, and a little of the chile sauce.
8. Add remaining tortillas, preparing each layer the same way.
9. Pour remaining sauce over stack, and top with remaining cheese.
10. Bake, uncovered, in a 350 oven for 15 to 20 minutes or until hot.
11. Cut in wedges to serve.

corn tortillas, salad oil, red chili sauce, cheddar cheese, green onion

Taken from www.food.com/recipe/stacked-cheese-enchiladas-367750 (may not work)