30 Minute Mexican Enchiladas

thespruceeats.com

Samantha Badke

1 cup cooking oil

16 corn or flour tortillas

1 (28-ounce) can enchilada sauce (or homemade red enchilada sauce)

2 cups grated or shredded mozzarella or queso blanco cheese

½ cup cotija cheese

Optional: 1 ½ cups shredded cooked beef, chicken, or pork

Directions at thespruceeats.com

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