Stacked Enchiladas - cooking recipe

Ingredients

1 large pkg. corn tortillas
2 Tbsp. Crisco oil
1 large can tomato sauce
1 to 2 tsp. garlic powder
2 to 3 tsp. chili powder
2 tsp. dried, minced onion
Velveeta cheese, grated
salt to taste

Preparation

Heat oil in skillet, then add tomato sauce, chili powder, garlic powder and onion.
Heat over medium heat until bubbly. Place 2 tortillas in sauce, turning once and removing with large spatula as soon as tortilla is softened.
Place on plate, topping each with Velveeta.
Continue to layer tortillas and cheese onto plate until you build a stack.
Top again with cheese.
Salt to taste.
Serve with saltine crackers.