Red Enchiladas

1 (46-ounce) can tomato juice
1 (7.75-ounce) can El Pato tomato sauce
1 cup sugar
1 tablespoon cornstarch
Cold water
Vegetable or canola oil
Corn tortillas
Shredded cheese

Mix tomato juice, El Pato, and sugar in a large saucepan. Bring to boil. Combine equal amounts cornstarch and water. Pour slowly into sauce while whisking vigorously.

Meanwhile, heat about a half inch of oil in a small skillet. Once oil is hot, fry each tortilla for a few seconds, until soft. Drain on paper towels.

Layer tortillas, sauce, then cheese on each plate. Top with sour cream and lettuce.