North American Enchiladas Recipe

20 white corn tortillas
1 20 oz. can mild or medium enchilada sauce (I use Rosarita brand)
1 cup cooking oil (canola or vegetable)
5 roma tomatoes
1/2 large onion
2 cups grated cheddar cheese
(1 can tuna fish - optional)
red wine vinegar

Method:

Chop tomatoes and onions, combine with 2 tablespoons vinegar.
Heat oil in a large skillet - watch carefully so it doesn't't burn.
Heat enchilada sauce in another saucepan.
Using tongs, dip tortillas one at a time into oil, turning once, until each is stiff and holds its shape. Oil should be hot enough so that each tortilla cooks in about 40 seconds. Then dip into enchilada sauce briefly, and set on a plate. Put 2 Tbsp tomato and onion mixture, 2 or 3 Tbsp grated cheese, and a little tuna fish if you want, on each tortilla. Roll up and set in a baking pan. When all tortillas are finished, if they are cold you can reheat them in an oven or microwave. This recipe is messy and takes some practice, but it's worth it.
You can sprinkle more cheese over the enchiladas before serving.

Serves 5 unless my husband is there.

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About the Author

Submitted by Victoria Randall for Mother's Day Recipe Contest held in May 2004