Step 1

In a large frying pan heat the ½ cup olive oil over medium-high heat. It’s ready for frying when a small bit of tortilla sizzles immediately when added to the pan. Fry each corn tortilla for about 5-8 seconds per side, turning with tongs. Place the fried tortillas on a plate lined with paper towels to drain.

Step 2

Get a 9×13 baking dish and spoon half of your enchilada sauce on the bottom of your baking dish.

Step 3

Divide the stew meat among the tortillas, spooning about 2-3 tablespoons worth down the center of each tortilla. Sprinkle with about 2 tablespoons of Monterey Jack cheese, then roll up and place in your baking dish, seam-side down. Press each filled and rolled tortilla snuggly up against the others when placing them in your baking dish.

Step 4

Ladle the rest of the enchilada sauce on top of them and sprinkle with the double cheddar cheese.

Step 5

Spray a sheet of aluminum foil lightly with PAM or olive oil, then loosely cover the enchiladas sprayed side down. Bake for 25-30 minutes, until the sauce, is bubbly and the enchiladas are heated through. Remove the foil and bake another 5 minutes or until the cheese is melted. Serve immediately.