1 (2 lb.) block Queso cheese (I use Velveeta Queso Blanco)
3 or 4 (10 oz. ea.) cans red enchilada sauce (or make your own)
2 (16 oz ea.) bags shredded cheddar cheese
25 corn tortillas
olive oil, for frying

Preheat oven to 350°F. Fry tortillas lightly in olive oil until they are pliable.

Put shredded cheese into the tortillas and roll them in a large greased baking pan. Cover with a light layer of shredded cheese. Pour 3 or 4 cans of red enchilada sauce over entire dish. Cut block of processed cheese into pieces and distribute over top. Cover with aluminum foil.

Bake at 350°F for 45 minutes or until it is hot and bubbling all over.

Submitted by: Lebeaubeau