Cheese Enchiladas

INGREDIENTS:

• 2 tablespoons vegetable oil
• 16-18 corn tortillas
• 1 pound (4 cups) shredded mozzarella or mexican four cheese
• 2 cans, Old El Paso green enchilada sauce
• (Optional) filling for the enchiladas, e.g. cooked chicken

STEPS:

1. Preheat oven to 350° F.
2. Heat a cast iron skillet over medium high heat and add some of the oil. Heat up the tortillas stacked two at a time until soft, replacing oil as necessary.
3. Roll the enchiladas, filling with cheese and (optional) other filling.
4. Top rolled enchiladas with enchilada sauce and cheese.
5. Bake for 15 minutes or until the cheese melts.