Cheese Enchiladas

Above is the flat, stacked enchilada.

Above is the rolled enchilada.

Gramma MAS grew up as a rancher's daughter in south-eastern Arizona. One of the many things she grew up with was great Mexican food. This recipe is modeled after the one Gramma MAS grew up eating, just a bit easier than the real thing!

CHEESE ENCHILADAS
1 large can of Rosarita red enchilada sauce
1 can of Ro-tel diced tomatoes and chiles
12 corn tortillas
shortening
salt
grated cheddar or Mexican style cheese
lettuce, shredded
tomatoes, diced
green onions, diced
olives
sour cream

Pour the enchilada sauce and diced tomatoes with chiles in a pot. Stir and let simmer on medium-low heat. Meanwhile, in a large frying pan, on high heat, melt a spoonful of shortening. When it's hot add a corn tortilla. Fry it, turning it over after about 30 seconds, to get each side of the tortilla. The tortilla should still be somewhat pliable, not too crisped. Remove the tortilla from the pan and place on paper towels to cool. Sprinkle lightly with salt. Repeat until the tortillas are all fried.
For a flat, stacked style enchilada: Place a tortilla on a plate. Cover with cheese. Spoon sauce over the cheese. Repeat until you have 3 layers. On the very top add more cheese. Place in microwave for a minute to melt the cheese, if desired. Top with lettuce, tomatoes, green onions, sour cream, and an olive. Serve.
For the rolled style enchilada: Place a tortilla on a plate. In the center of the tortilla sprinkle a row of cheese. Roll the tortilla around the cheese. Repeat to form a second roll. Smother the rolls with sauce and cheese. Place in microwave to melt cheese, if desired. Top with lettuce, tomatoes, green onions, sour cream, and an olive. Serve.