Stacked Cheese Enchiladas

Directions

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.