Cheese & Onion Enchiladas

What you’ll need:

• Cheddar cheese at least 2 lbs. (sometimes I also use a Mexican Blend)
• 1 med. onion, chopped
• 2 15 oz cans Enchilada Sauce (best brand – La Victoria)
• Cream of mushroom (not necessary and I don’t always use it)
• Oil
• Corn tortillas (enchiladas are NOT made with flour tortillas, but don’t even get me started on this one) at least a 20 ct or higher pack

In one bowl, mix cr. of mushroom and enchilada sauce. Or, if you don’t use the mushroom soup, just pour the enchilada sauce in it. In another bowl, put your chopped onion in and have the cheese handy in a third bowl. Enchiladas are not difficult, but just time consuming. Having everything set up like an assembly line makes the work a little easier.

Open your tortillas, pour a little vegetable oil on a skillet and let it get hot, but not smoking. With a pair of tongs, heat each tortilla in the oil (about 30 sec per side or less) and then put in a pie plate lined with paper towls to absorb the grease. Do all your tortillas this way. (You’ll find that sometimes you need to add oil to the skillet or another towel to blot the grease from the tortillas).

Next, dip each tortilla in the enchilada sauce and place in a casserole dish. (I set mine up half-folded, so it is ready for adding filling). Once all the tortillas are appropriately soaked, add cheese, then onion to each tortilla and fold the tortilla. (Sometimes, I also add queso blanco for a little extra oomph).  Once all tortillas are filled and folded, pour the remaining mixture, onion and cheese on the top of the tortillas. Bake for 30 minutes at 350 degrees.