lightly coat 5 corn tortillas with corn oil and place on dry hot surface just until each side is brown and the tortilla is still pliable
fill an axis along the center of each tortillas with coarsely grated white cheese (1/2 muenster and 1/2 Monterrey jack 1/3 cup for all 5 tortillas) and roll to 1 inch diameter
place in small nonstick pan over low - med heat till cheese melts
add 1/3 c enchilada sauce, heat through and serve (1 for appetizer / all for large dinner portion) immediately with a cold shiner bock