3 dozen corn tortillas
1 (28 oz.) can enchilada sauce
1 can beef consomme
1 can tomato paste
1 onion chopped finely
lots of grated cheese
Combine enchilada sauce, soup and paste. Warm in sauce pan. Heat oil in skillet. Dip tortillas through oil and sauce. Fill with onion and cheese. Roll and place in 9x13 baking dish. Repeat until 1 cup of sauce remains. Pour over the top of tortillas. Sprinkle with remaining cheese. Cook at 350 for 30 min. or you can refrigerate until needed and bake at 350 for 1 hour.
I don't remember where I got this, but if you want a super cheesy enchilada this one is great!
