green chile enchiladas

Make a delicious dozen in no time! Well, under an hour! Serves 3-4.

• 1 cup vegetable oil
• 12-14 corn tortillas
• 5 cups shredded Monterey jack cheese
• 2 small 4 oz. cans of mild diced green chiles
• 2 19 oz. cans of green enchilada sauce (try Las Palmas brand if available)

1. Preheat oven to 375°F.
2. Heat oil in pan on stove over medium heat.
3. Toss one tortilla in at a time and fry for about 20 seconds on each side. Remove with tongs, and transfer to a plate covered with a few paper towels.
4. In a mixing bowl, fold cheese and strained chilies until evenly distributed.
5. In a 7×11 baking dish, pour contents of one enchilada sauce.
6. Add about 1/3 cup cheese mixture in each tortilla and roll tightly.
7. Once all enchiladas are rolled pour remaining can of sauce on top and sprinkle leftover cheese mixture.
8. Bake for 20-25 minutes.
9. Garnish with chopped green onion (if you wish).

*Mix in mushrooms, minced onion, peppers, or just about any veggie! You will add during cheese mixing step.  Shredded leftover chicken works too!