2 1/2 c. enchilada sauce "Las Palmas"
8 oz. or 2 c. shredded cheese (cheddar or Jack)
1/4 c. vegetable oil
6 corn tortillas
1 sm. onion, chopped
4 green onion, chopped

Prepare Sauce: Heat in a medium saucepan. Reserve about 1/3 of 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. Place tortilla on a plate and arrange some cheese on center. Sprinkle with onion, roll up tightly and place seam side down in an 8" baking dish. Cover with sauce. Sprinkle with cheese. Bake at 350 degrees for 15 minutes. Garnish with green onions.