Cheese Enchiladas

1 lb. Cheddar cheese
1 lrg. can enchilada sauce
1 pkg. Corn tortillas, 16 count
Oil (appx. 1/2 cup)

Shred cheese. Heat oil in saucepan. Pour a couple of tablespoons of enchilada sauce into bottom of 9 X 13 pan, to prevent sticking. Dip tortillas briefly in hot oil to soften. Drain quickly. Dip into bowl of enchilada sauce. Drain slightly. Place tortilla in pan. Place desired amount of cheese in center of tortilla. Roll. Continue until done. Pour remaining enchilada sauce over enchiladas. Bake at 350 until cheese melts.

Number of Servings: 8
WEIGHGT WATCHERS POINTS: 12 (for 2 enchiladas)