Cheese Enchiladas with Velveeta and Rotel Tomato Cheese Sauce

Ingredients

1-1/2lbs         Mild cheddar cheese, grated

1/2ea             Medium onion, chopped fine

Dash             Minced jalapeno or serrano for garnish

1 batch          Velveeta and Rotel tomato cheese sauce

1/2 inch to an inch in a small skillet           Vegetable oil

12 – 16          Corn tortillas

Process

Preheat the oven to 350F

Grease a medium baking dish

In a bowl, mix the cheese with the onion

Warm the chili gravy if it has been refrigerated

Heat 1/2 to 1 inch of oil in a small skillet until the oil ripples

Using tongs, dunk each tortilla in the oil long enough for it to go limp (Couple of seconds)

Don’t let the tortillas turn crisp

Drain the tortillas lightly

Lay the tortillas on a plate, one at a time and sprinkle about 1/4 C of filling over each

Roll it up snugly

Transfer to the baking dish

Bake in the oven for 15-18 minutes, until the enchiladas are heated through and the sauce is bubbly

Remove from the oven and sprinkle immediately with cheese, onion, and jalapeno

With a spatula, serve 3-4 enchiladas per person