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1
Preheat oven to 350.
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2
Combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.
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3
When sauce is well heated, set aside.
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4
Tortillas (step 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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5
Tortillas (step 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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6
Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
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7
Allow to cool.
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8
Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
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9
Lightly cover the bottom of a baking dish with some of the sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
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10
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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11
Place into the baking dish, seam side down to prevent the enchilada from unrolling.
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12
Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish (it may take more than one baking dish for 20 enchiladas).
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13
Cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
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14
Bake uncovered for 25-30 minutes, depending on your oven.
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15
Allow to cool for 5 minutes before serving.
