1 package Sinaloa corn or white tortillas 1 pound shredded cheeses of your choice 1 tablespoon chopped black olives 2 tablespoon chopped white onions 1 tablespoon chopped red onions ½ teaspoon chopped green onions Sour cream Red chile sauce 3 tablespoons cooking oil
Preparation: Mix together in one large bowl the cheese, black olives, white and red onions and green onions. Set aside.
Take a Sinaloa corn tortilla and dip into the red chile sauce. Remove and place into a frying pan with hot oil. Make sure the oil is hot! Quickly fry for about 4 to 5 seconds on one side. Turn and fry for 2 to 3 seconds on the other side. Remove tortilla from frying pan allowing to drain a little before placing it on the plate. Fill with 1 ounce of mixed ingredients and roll, set on serving plate. Place two or three enchiladas on a plate, garnish with shredded lettuce and top with sour cream.