Mexican Enchiladas

[mos]

Mexican Enchiladas
1 cup cooking oil
16 corn tortillas
28-oz can enchilada sauce, or homemade
2 cups mozzarella or queso Blanco, grated or shredded
1/2 cup parmesan or Cotija, grated or shredded
Optional: 1 1/2 cups cooked shredded beef, chicken, or pork
Heat oven to 400°.
Pour oil into a medium-sized saucepan and heat until it’s hot, but not sizzling. This is to warm the tortillas in the oil, not fry them.
Using tongs, dip each tortilla, one at a time, into the hot oil until it is warmed through and pliable. Remove tortilla from oil and drain it briefly on a paper towel.
Pour just enough sauce in the bottom of a 13×9-inch glass baking dish to cover it.

Pour the rest of the sauce in a large bowl. Dip a warm tortilla into the sauce and then place it in the bottom of the baking dish.
Place a little less than 1/4 cup of cheese down the center of the tortilla. If adding meat, use a little less cheese.

Fold half of the tortilla over the cheese, then the other half, so that the tortilla is rolled around the cheese. Turn it over so it is seam-side down and the weight of the cheese will help keep it in place.
Repeat each of those steps for each of the tortillas making two layers of enchiladas in the dish, if necessary. Pour any remaining sauce over the top of the enchiladas.

Sprinkle the parmesan or Cotija cheese over the enchiladas.
Bake for 20 to 30 min or until enchiladas are hot throughout and cheese is melted.
Serve enchiladas with a spatula, four to a plate. Serves 4

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