Enchiladas

Enchilada sauce :

2 heaping tablespoons shortening
1/2 cup chopped onion
--Saute onions in shortening

---Add:
1 tsp finely chopped garlic
4 heaping tablespoons flour
---Brown slightly

---Add 4 cups cold water

---Stir and add:
1 can El Pato (mild)
1 small can tomato sauce
1 large can Las Palmas
3 heaping tablespoons sugar
Salt to taste
1 tablespoon vinegar

---Bring to a boil.

Make enchilada sauce. Spray a 9x13 pan with cooking spray. Layer about a 1-2 cups enchilada sauce. Next layer corn tortillas, followed by shredded chicken, more enchilada sauce and dollaps of sour cream. You can add a little shredded cheese as well. Continue layering. For final layer, add tortillas, sauce and top with shredded cheese. Bake at 350° until heated through. Usually about 30-40 minutes. Enjoy!