- 16 corn tortillas
- Vegetable oil
- Green Sauce
- 5 cups (20 ounces) shredded Cheddar cheese, divided
- 1 cup chopped onion
How to Make It
Heat 1/4-inch vegetable oil in a large skillet until oil is hot. Cook tortillas, one at a time, 5 seconds on each side or until softened. Drain tortillas thoroughly on paper towels; dip each tortilla in Green Sauce.
Sprinkle about 3 cups cheese evenly over tortillas. Sprinkle onion over cheese.
Roll up each tortilla; place seam side down in 2 lightly greased 13- x 9- x 2-inch baking dishes. Pour remaining Green Sauce over top; sprinkle with remaining cheese.
Bake enchiladas at 350° for 20 minutes. Serve immediately.