Enchiladas

Name: Enchiladas
Ingredients: 1 can Las Palmas Enchilada Sauce (10 Oz); 1 package Casique Queso Fresco 12 Oz.; 2 cups Vegetable Oil; 1 package Corn Tortillas 16 Oz.; Optional Toppings: Shredded Lettuce, Thinly Sliced Onion, Tomato, Sour Cream

5 ingredients

10 steps

Ingredients

1 can Las Palmas Enchilada Sauce (10 Oz)
1 package Casique Queso Fresco 12 Oz.
2 cups Vegetable Oil
1 package Corn Tortillas 16 Oz.
Optional Toppings: Shredded Lettuce, Thinly Sliced Onion, Tomato, Sour Cream

Directions

1

Shake and then open can of enchilada sauce, pour it into a shallow plate.
2

Open the cheese and crumble on a separate plate.
3

Place oil in skillet turn on medium-high heat.
4

( Wait 5 minutes to preheat the oil).
5

Dip the tortillas into the sauce and fry no more than 2 minutes per side.
6

Set on a separate plate and fill the hot tortillas with the cheese and roll them up.
7

They will be hot so please be careful.
8

Continue until all the sauce or tortillas are gone or make as many as you wish.
9

I like to top mine with lettuce, thinly sliced onion, tomato, sour cream and a little extra of the cheese, and avocado if I have any on hand.
10

Serve with rice and beans.