29 oz. (lg.) enchilada sauce
1 dozen corn tortillas
1 qt. oil
1 1/2 lb. cheddar cheese, grated
1 bunch green onions, cut fine
1 qt. sour cream

In a frying pan, heat enough oil to cover your tortillas, dip in hot oil for a few seconds, turn and do other side. Then dip them in the enchilada sauce. Your sauce can be thickened if too thin by browning little flour, then pour (like gravy method) into sauce. After you dip tortilla in sauce (both sides covered good) lay in cookie sheet with sides or shallow pan. Put 1 tablespoon sour cream, little onion and cheese, roll them, arrange them together when full. Pour sauce over them, then onion and cheese (as much as you desire). Put them in a 350 degree oven until hot and bubbling. Serve with sour cream.