Glorious Cheese

Way back in time, I had this friend.  Her mother-in-law was from Mexico and she was a fantastic cook. This was fortunate for me, because I like to eat.  I got to be the sous chef when my friend tried making cheese and onion enchiladas for the first time and I totally enjoyed the process, the company and the FOOD!  I have simplified a few things over the years due to family demands on my time (as well as the hazard of having a baby on my hip while cooking).  That might make my recipe less authentic, but it sure makes it easier and it tastes just as good. Keep in mind, these aren't the restaurant version of enchiladas - they're not smothered in sauce or swimming in a pool of cheese grease. -and I feel like that's a good thing. OH and one more thing: tortillas. If you are lucky enough to have a tortilleria close by, go there. Go now. Buy some corn tortillas and make these.  There are some good tortillas at the supermarket, but holy lard and masa- fresh ones will possibly make your eyes roll back in your head and your knees turn to jello.

Cheese and Onion Enchiladas
What you need: cookie sheet, tongs, vegetable oil spray, baking dish, shallow sauce pan (big enough for a tortilla to set flat in), sharp knife, cutting board, 250 oven

1 (16oz) block Colby jack cheese cut into sticks (picture string cheese, but not as thick)
1/2 C shredded cheddar for topping
1 medium onion, diced fairly small (I like small onions, you may not)
1 large can red enchilada sauce
12 soft flour tortillas (they make 'super soft' now and I'm very happy about this)

After you have prepped the cheese and onion, you're ready to start the tortillas.  (Keep the cheese and onions close by)
 Place 6 tortillas on a cookie sheet. Spray them with cooking oil, turn them over and spray the other side too. Slide the cookie sheet in the heated oven and start on the sauce.  Pour the entire can of enchilada sauce in a shallow pan and turn on medium heat. While that heats up, spray your baking dish with cooking spray.  Grab the hot tortillas and put them on a plate- repeat the spray and heat process with another 6.
Now that you have some hot and oiled tortillas available--the mess....
One at a time, using tongs, carefully (and quickly) lay the tortillas in the red sauce, turning once so they are just coated. After coating, move the tortilla to your baking dish, place a strip of cheese (or two- it needs to make a line across the whole tortilla) about an inch from one end. Drop as many onions as you like on top of the cheese and roll 'er up. Repeat this process with the first six tortillas.
If you feel like it's taking a long time, take the second batch of tortillas out of the oven so they don't get crispy. They only need to be in there long enough to become pliable so they don't break in half when you're trying to roll them up.  Finish up the rest of the dozen woth the sauce, cheese and onion assembly. Line those babies up in your pan and pop em in the oven to get all melty and fabulous. -about 15 minutes.
*if you want to pour any remaining sauce on top, go right ahead. I prefer them a little dry-ish.
Once the cheese is melted and the enchiladas look super tasty, top them with te shredded cheese and serve them to the masses.