1/2 cup oil
20 corn tortillas torn in quarters
1 (28oz.) can green chile enchilada sauce
1 cup shredded cheese
Heat oil in large skillet. Add tortillas little by little. Fry until light golden, but not crisp. Reduce heat. Pour enchilada sauce over the tortillas in the skillet until all of the tortillas are covered. Sometimes not all of the sauce is used. Sprinkle cheese over the top and cover. Simmer for 5 minutes or until cheese is melted.
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