Cheesy Red Enchiladas

I've been meaning to blog more about recipes that i'm developing. These I sort of put together after asking a number of people for Cheese Enchilada recipes. So thank you all for your contribution!

Cheesy Red Enchiladas

Oil
Corn tortillas
1/2 lb. of Monterey Jack cheese, shredded
1-10 oz. can of La Victoria's Mild Red Enchilada Sauce (It MUST be this kind)
Kraft's mexican blend of cheese
Olives, halved or thirded (optional)
Green onions, finely chopped (optional)

Start by having the enchildada sauce warming on the stove (not boiling...you'll burn your fingers...trust me). Then fry up however many corn tortillas you want in the oil for about ten seconds per side. Just enough that they are a little crispy but not too much that it's hard to roll them. They'll also have a HEAVENLY corny smell to them which is why this step is necessary in order to bring out the flavor. Usually about 12 corn tortillas fills a 9x9 in. pan and feeds us with leftovers to spare.

When all the corn tortillas are fried, gently dip them one at a time in the enchilada sauce so that both sides are covered. You don't have to get every inch of it covered, but try to get most of it covered.

What I'll do is dip one, set it in the pan i'm using to bake the enchiladas in, fill it with however much cheese I want, roll it, and place it. That's what I do, but you can figure out your own method if you want.

Now once you've got them all in there (you can squish them together, no worries) I spread the mexican blend cheese on top, then the olives and onions. Put in a preheated oven of 350 degrees for fifteen minutes and voila! Cheesy Red Enchiladas!

Super easy and they're seriously Lucas' favorite!

Seriously...