8 med. size potatoes, thickly sliced for frying
1 lg. onion, chopped
1 lg. can Las Palmas enchilada sauce
2 lb. Monterey Jack cheese, grated
2 doz. reg. size corn tortillas
Salt & pepper to taste (potatoes)

Fry potatoes and onion in approximately 2 tablespoons Crisco until cooked thoroughly (should be a little mushy so don't fry too fast). Salt and pepper to taste. Pour Las Palmas Sauce into a pan and heat until warm. Then follow each step below as outlined:

Gently fry tortilla on both sides in Crisco. Dip tortilla in sauce, coating on both sides. Place tortilla on a plate and fill with one large spoonful of potatoes. Add a handful of Monterey Jack cheese (approximately 1/2 cup). Roll tortilla like an enchilada and place in a casserole dish. Repeat steps above.