Cheese Enchiladas

 Don't be intimidated, but this recipe calls for a little effort...not much. :) But it is worth it for restaurant style enchiladas.  Fill a small frying pan with about half a cup of crisco veggie oil or canola oil. Place it on medium.

 Then, gently place corn tortilla in the pan.  Let it soak for about 15 seconds on each side. Enough to get pliable.  Do each tortilla this way.  I make about sixteen of them.

 When they are done, place them on a plate and stack a paper towel in between each set of tortillas to soak in the oil.

 While the tortillas cool down, get about 2 cups of shredded cheese, I like cheddar, some chopped up green onions, and enchilada sauce (green enchilada sauce is the best for this recipe I just didn't have any).

 When the tortillas are cooled, sprinkle a little bit of cheese and a dash of the onions in the tortilla.

 Now wrapping these babies can be tough, just don't expect perfection.  Fold in two ends slightly, like an envelope.

 Then, roll the opposite ends all the way up like a cigar.

 They will want to pop open, but if you place them in the pan close together they kind of sandwich each other in.

 I usually place them in two rows on a greased 8x10 inch pan.

 Pour the enchilada sauce over the enchiladas just enough to cover them.  If you like the sauce, go ahead and use all of it.

 Last step, sprinkle about 1 1/2 cups of shredded cheese over the top and add some more green onions.

 Pop these bad boys in the oven for 30 minutes on 350' F.

 Let them cool and then dig in. YUMMM!