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1
Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
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2
Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
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3
Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for about 4 minutes and allow to cool.
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4
Place shredded cheese in a bowl (if using diced onions, mix them in with the cheese now).
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5
Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the juice from the beans (This will prevent the tortillas from becoming stiff and chewy as they cook).
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6
Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
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7
Place into the baking dish, seam side down to prevent the enchilada from unrolling.
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8
Repeat until all tortillas have been stuffed, rolled and placed into the baking dish.
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9
Cover the enchiladas with the beans and any leftover cheese/onion mixture.
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10
Bake at 350 for 20-30 minutes, depending on your oven.
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11
Allow to cool for 5 minutes, top with any, all, or none of the optional toppings, and serve.
