10 corn tortillas
1 c. brown gravy mix (or enchilada sauce)
1 c. shredded cheddar cheese
1 1/2 c. green onion, chopped, including green tops

Soften tortillas about 2 seconds in heated oil. Do not cook to harden. Dip each tortilla in sauce and shake to remove excess sauce. Place 1 tortilla at a time in an ungreased casserole. Spoon cheese and onions, about 2 tablespoons each, over the surface of each tortilla and a little of the sauce. Repeat process to stack up tortillas. Pour remaining sauce over stack and top with remaining cheese and onions. Bake at 350 degrees 15 to 20 minutes until heated through and cheese melts.