Just what it says, folks.

You’re welcome.

8-12 fresh corn tortillas (depending on size of your pan)
1 cup finely chopped onions
2 cups enchilada sauce
1 cup grated cheddar cheese
8-12 thick slices of cheddar cheese for the filling (about the size of two fingers)
1 cup chili (optional–here’s my go-to recipe)
Butter or olive oil to grease pan

1. Preheat oven to 425°. Meanwhile, grease a two to three quart casserole dish or deep metal pan with oil or butter.

2. Heat corn tortillas individually, either in a skillet under shallow oil or in the microwave, and set aside, wrapped in cloth napkins to keep warm.

3. Pour enchilada sauce into large, flat-bottomed bowl or deep plate. Dip a tortilla into the sauce, carefully, then turn it over, dip again, and place in baking dish. Place slice of cheese in center, and roll up so that the “seam” is on the bottom. Press to the edge of the dish. Repeat until all tortillas are filled and rolled. The dish should be full.

5. Pour remaining sauce on top. Pour chili evenly over enchiladas, if using.

6. Sprinkle grated cheese on top.

7. Sprinkle onions all over the dish.

8. Bake for approximately 10-15 minutes, or until sauce is bubbling and cheese is browning. Do not overcook, or your enchiladas will be too dry.

9. Using a large, flat spatula, cut two to three enchiladas away from the rest and scoop out onto a plate, being careful not to break them. Serve with rice and beans.

10. Remember the Alamo.