30 count pkg. uncooked corn tortillas
2 (12 oz.) cans roast beef/or chicken in cans (3)
2 pkg. enchilada seasoning mix (Shillings)
1 1/2 c. oil
1 (12 oz.) pkg. Monterey Jack cheese (grated)
1 (12 oz.) pkg. Longhorn Cheddar cheese (grated)
1 med. onion (chopped) optional

Heat oil in fry pan. Quickly fry tortillas on both sides, just enough to soften. Place between paper towels to drain excess oil. Use at least 6 paper towels, and alternate stacking hot tortillas.

In large bowl place drained meat, (squeeze out all liquid with top on can). Add packages of seasoning mix, shred meat with seasoning. Roll tortilla, small amount of meat, cheese and onion (pencil style) will be as round as a quarter. Place side by side on cookie sheet. Bake at 350 degrees until golden brown and crispy. Serve with picante or guacamole.