Cheese Enchiladas

Cheese Enchiladas Blue, originally uploaded by Sweet Sugarplums.

The key to luscious enchiladas is to leave some of the oil on the tortillas. Don't press the tortillas between paper towels to squeeze out the oil, but you can blot off the excess oil if desired.

CHEESE ENCHILADAS
Serves 6

12 corn tortillas, thick tortillas, if possible, available at Costco
1/4 cup canola oil, or more, for frying
1/2 white onion, finely minced
1 pound Monterey jack cheese, grated
1 pound sharp cheddar cheese, grated
28 ounces enchilada sauce
Garnish:
sliced olives
green onions, sliced

Preheat oven to 350 degrees. Line a 13 x 9-inch baking dish with foil and spray with non-stick spray.

Heat 1/4 cup or more of canola oil in a skillet. Add the tortillas, one or two at a time, and fry until softened but not crisp. Remove to paper towels to drain.

Place the enchilada sauce in a large pie plate or casserole dish and heat in the microwave.

To assemble the enchiladas, place about a tablespoon of onion on a tortilla. Add about 1/4 cup of cheeses in a long strip on the tortilla. Roll the tortilla tightly around the cheese and place with the seam side down in the baking dish. Repeat with the remaining tortillas.

Pour remaining sauce over the enchiladas. Sprinkle with the remaining cheese.

Bake uncovered at 350 degrees for about 30 minutes.

If desired, sprinkle with the sliced olives and green onions.

Nutrition Facts:
Per Serving : 473 Calories; 37g Fat (68.7% calories from fat); 21g Protein; 16g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 554mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat.