Stacked Cheese Enchiladas

1. 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. 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. 3

   Add more oil as needed.

4. 4

   Remove with tongs and drain briefly.

5. 5

   As soon as you take the tortilla out of the hot fat, dip it into the heated sauce.

6. 6

   A cake pan just larger than the tortilla is ideal for holding sauce.

7. 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. 8

   Add remaining tortillas, preparing each layer the same way.

9. 9

   Pour remaining sauce over stack, and top with remaining cheese.

10. 10

    Bake, uncovered, in a 350 oven for 15 to 20 minutes or until hot.

11. 11

    Cut in wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.