RED CHILI ENCHELADAS
By Barbara Scott

1 dozen corn tortillas
1/3 cup oil
3/4 cup Red Chili Sauce
3 cup grated cheese

Fry tortillas in oil until soft and drain on paper towels. Fill tortillas with cheese; roll and place in casserole dish. Cover with chili sauce. Top with additional cheese. Bake at 350° for 15 minutes. Also good with Green Chili Sauce.