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
One half teaspoon chopped green onions (1/2)
Red chile sauce (available at “It’s chili in Hawaii”)
3 tablespoons cooking oil
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.
1 package Sinaloa corn or white tortilla
Cheeses of your choice
Filling of your choice (chicken, ground or shredded beef, kalua pig)
Chopped green or round onions
Warm the tortilla in a pan, add your cheese and the rest of the ingredients of your choice. Fold the tortilla in half and flip over to warm the other side of the tortilla. Cut in triangles if desire and serve with sour cream and salsa.