Enchiladas
Ingredients
- 6 corn tortillas
- 1/2 cup vegetable oil for frying
- 3 cups canned red enchilada sauce
- 1 cup grated Monterey Jack cheese
- 1 onion, chopped
- 8 lettuce leaves, chopped
- 4 cherry tomatoes, cut in half
Directions
- Place heavy-bottomed skillet over medium heat and fill shallowly with oil.
- Lightly fry the tortillas and drain on paper towels.
- Preheat oven to 350°F.
- Butter a large, shallow ovenproof dish.
- Dip each tortilla in enchilada sauce and place grated cheese and onion down the center.
- Roll and place in ovenproof dish. Repeat with each tortilla.
- Top all tortillas with more enchilada sauce and cheese.
- Bake until sauce begins to bubble and cheese melts.
- Garnish with lettuce and tomatoes before serving.
Nutrition Facts
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