• Heat vegetable oil in a medium skillet over medium-low heat.
• Wrap corn tortillas in a damp paper towel and warm up in the microwave for 30 seconds.
• Once oil is heated, place a corn tortilla gently into oil and fry on both sides for 1-2 minutes.
• Repeat until all tortillas are lightly fried.
• Heat a medium skillet over medium-high heat. Add enchilada sauce and bring to a simmer.
• Once enchilada sauce comes to a simmer, remove from heat.
• Preheat oven to 375 degrees F.
• In a medium-large casserole dish, place a couple spoonfuls of enchilada sauce on the bottom and spread evenly.
• Dip a corn tortilla carefully into the warmed enchilada sauce until it is fully coated on both sides. Place the tortilla onto the bottom of the casserole dish and fill with cheese and a sprinkle of diced onion. Roll tortilla and ensure the filling is properly enclosed. Repeat this process until all enchiladas are assembled.
• Coat the top of the assembled enchiladas generously with some of the remaining enchilada sauce and sprinkle all of the remaining shredded cheese on top. Option to sprinkle any remaining onion on top as well.
• Bake in the oven for 15-20 minutes, or until cheese is fully melted.
• Serve with A Dozen Cousins Classic Refried Pinto Beans
