INGREDIENTS

24 Mission® 6" Yellow Corn Tortillas (10503)  
2 cups  Vegetable Oil  
3 Tbsp. Vegetable Medley per enchilada  (see Related Recipe) 
1 tsp. Sliced Green Onion , per enchilada 
1 Tbsp. Cheese Mixture per enchilada  (see Related Recipe) 
Guajilo Sauce  (see Related Recipe) 

DIRECTIONS

1.) In a medium saucepan, heat vegetable oil over medium-high heat. When oil is very hot, add the Mission® corn tortillas one at a time, turning over almost immediately. They may puff, but should not stiffen. Tortillas should be flexible. Lay tortillas on paper towels and set aside.

2.) Coat tortillas in enchilada sauce. Line tortillas with Swiss chard and fill with vegetable and cheese medley. Roll up and garnish with remaining cheese and green onions.

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