Although these are 3 ingredient enchiladas, I do use oil to help them stay together but it is not a required ingredient to actually make the recipe. You only really need corn tortillas, enchilada sauce, and cheese! Also the nutritional info includes the oil so by leaving it out you will significantly lower the fat count.
Preheat the oven to 375 degrees. Fill your pan with oil high enough to submerge the tortillas. Turn your stove to medium-low heat and let the oil warm up. In a separate saucepan, fill with an equal amount of the enchilada sauce. Line a baking dish with foil for easy clean up, and then pour a small amount of the enchilada sauce to coat the bottom of the pan.
When the oil is warm enough, put in your tortillas for just a few seconds on each side. 3 or so seconds should do it. You don't want to crisp it, you just want it to get sturdy enough to be able to be manipulated.
Once you've removed your tortilla from the oil, let the oil drip off and then briefly submerge your tortilla into the enchilada sauce.
Put your tortilla into the baking dish.
Take about 1 oz of the shredded cheese and line vertically down the middle of the tortilla, and fold the left side over.
Gently fold the right side.
Repeat this until you've filled the whole pan with enchiladas. Pour the remaining sauce over the top, spread it around if needed.
Sprinkle some more cheese on top and then put the pan into the oven. Cook for about 15-20 minutes until all the cheese is melted.
Such cheese. Very goo.
Serving Size 2 enchiladas
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.