1 lg. can Las Palmas Enchilada Sauce
3 doz. corn tortillas
1 1/2 lbs. Jack cheese
1 lg. onion
Cooking oil

Grate cheese and combine with fine chopped onion (set aside).

Warm enchilada sauce with 3 tablespoons cooking oil.

In separate pan, fry the corn tortilla just about 3 seconds on each side and dip into sauce. Fill with onion and cheese mixture and roll.

Once all tortillas are filled use leftover cheese to spread on top of the enchiladas and bake in oven for about 40 minutes at 325 degrees. Serve with rice and refried beans.