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1
Heat the vegetable oil in a frying pan on medium heat.
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2
You will need some tongs and a plate or tray to assemble your enchiladas.
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3
Using tongs, dip two corn tortillas at a time into the hot oil.
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4
When the tortillas start to bubble, lift and dip them into the oil 3 times fairly quickly.
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5
The goal here is to make the tortillas soft.
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6
If the tortillas are left in the oil too long they will get hard and be difficult to roll.
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7
If that happens just toss them out and start over.
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8
After dipping in the oil, dip the tortillas into hot enchilada sauce to coat.
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9
Now put the tortillas on a plate to cool one minute.
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10
Add a handfull of the grated cheese and sprinkle some onion down the center of one tortilla and roll it.
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11
Do this by grabbing one end of the tortilla and bringing it 3/4 of the way over to the other end.
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12
Tuck and roll the tortilla.
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13
Pick up the cheese enchilada with your fore fingers on the botton where the seam is.
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14
Let your pinky fingers cover the ends of the enchilada to keep the cheese from falling out while you move it to an oven proof dish.
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15
Using a ladle, pour hot enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides.
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16
Sprinkle more cheese and onion on top in the desired amount.
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17
Preheat the oven to 400 degrees and place your enchiladas in the oven.
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18
Heat the cheese enchiladas until they look somewhat flat and the sauce is bubbling.
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19
This will take 15 minutes or more.
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20
Remember, you want to make sure the cheese inside the enchilada is melted.
