Cheese enchiladas (Tex Mex)
1 lb of cheddar and monterey jack shredded
1 pkg of corn tortillas (20 or more count)
1 bag of frozen onion (takes the tears out
oil for frying
1 can of red enchilada sauce
Set up: Put a plate with 1 paper towel over it next to the frying pan while you heat the oil ( a couple of tbs). Then set up a rolling station with a rectangular casserole pan and the bowl of cheese, bowl of onions (they can be still frozen but break them apart a little) and some surface to roll the enchiladas on (I use a chopping board, plates work too)
Take your first tortilla and dip it into the oil making sure both side are coated. Fry for 3-4 seconds with tongs remove the tortilla and place on the paper towel covered plate. Use the other paper towel to blot off excess grease. Pick up tortilla and move to rolling station.
*caution tortillas will be kinda hot, make sure your daughter can handle this or help her*
Place the tortilla on the chopping board or plate and grab about 3-4 tbs of cheese, enough to cover the middle and have some height, then add 1 tbs of onion, make sure the onion is spread out over the cheese not concentrated in one spot. Roll up, and place in pan. Repeat by frying another tortilla. Try not to fry a whole bunch at one and then roll, if the tortillas get cold they will break.
Once all enchiladas are rolled open the can of red enchilada sauce and pour it over the top, sprinkle with more cheese if you want. And bake at 350F for about 30-40 min.