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1
Brown the hamburger Cut velveeta into half-inch cubes and place in saucepan with 2 cans of Rotel tomatoes.
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2
Cook over medium heat, stirring occasionally until thorughly melted and blended.
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3
Stir the browned hamburger into the cheese sauce, then set sauce aside (NOTE: you may have to swat a few hands as they try to use your sauce for a dip).
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4
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
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 5 minutes and allow to cool.
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7
Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
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8
Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the cheese sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
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9
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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10
Place into the baking dish, seam side down to prevent the enchilada from unrolling.
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11
Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish.
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12
Cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing.
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13
Bake at 350 for 20-30 minutes, depending on your oven.
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14
Allow to cool for 5 minutes before serving.
