4 2/3 c. salsa
16 oz. cheese such as Cheddar or a combination of Cheddar and Monterey Jack, shredded
1/2 c. vegetable oil
12 corn tortillas
2 sm. onions, chopped
8 green onions, chopped

Heat salsa in a medium saucepan. Reserve about a third of the cheese for topping enchiladas. Heat oil in a medium skillet. With tongs, carefully place 1 tortilla at a time in hot oil. Hold in oil 3 to 5 seconds until softened. Quickly turn tortilla and soften other side, 3 to 5 seconds. Drain over skillet or on paper towels. Immediately dip tortilla in hot enchilada sauce; remove at once. Do not soak tortilla or it may tear.

Place tortilla on a plate and arrange some of the cheese in a strip just below the center. Sprinkle cheese with chopped onion. Roll up tightly and place seam-side down in an 8 inch square or shallow, medium baking dish.

Preheat oven to 350 degrees F. When all enchiladas are prepared, cover with remaining sauce. Sprinkle with reserved cheese. Bake 15 to 20 minutes, until cheese is melted and enchiladas are heated through. Garnish with green onions and serve at once. Makes 12 enchiladas.