16 oz. Cheddar cheese
1 lg. onion
2 cans cream of chicken soup
2 cans Herdez red sauce
20 corn tortillas
1 1/2 c. oil

Grate cheese and onions and set aside. On the stove in a saucepan heat soup and red sauce. In a skillet heat oil. Take each tortilla and dip into hot oil, turning quickly on both sides; then dip into the hot soup and sauce mix until coated.

Place in a large rectangular baking dish. Put cheese and onions inside each tortilla and roll them. When all the tortillas have been filled, rolled, and place in baking dish pour remaining soup mix over all and top with any cheese and onions that are left. Bake in oven at 350 to 400 degrees for 10 minutes or until cheese melts.