I finally tried to make enchiladas...

Don't lose or forget this recipe!

from can of La Victoria's Enchilada Sauce:

4 corn tortillas
3 oz shredded mild cheddar cheese
3 oz shredded Montery Jack cheese
1/4 c. chopped yellow onion
1 T. oil (for frying - might be less)
1 can (10 oz) La Victoria Enchilada Sauce

Preheat oven to 350*. Heat oil in skillet over medium heat. Fry each tortilla 3 seconds per side. Drain on paper towels. Mix the two shredded cheeses together and set aside 2 oz cheese. Pour a small amount of enchilada sauce in a shallow pan. Coat both sides of the torilla in the enchilada sauce. Fill each tortilla with 1 oz of cheese, 1 T. onion and 1 T. sauce. Roll tortillas and place seam side down in casserole dish. Pour remaining sauce over enchiladas and sprinkle the remaining cheese over the top. Bake at 350* for 15 min. Remove from oven and cool for 5 min before serving.
Serves 2-3

My notes: I used 6 tortillas (easier to split for 3 adults). Added cooked chicken to all tortillas, no cheese on two (for me!) My onion wasn't chopped small enough to some bites were more onion than chicken - ewwwww. Otherwise a very good and simple recipe. I had two enchiladas left over but were quickly eaten the next day. :)
BUT Nina got fussy two days after eating this. It may have been too spicy for her, or it was the pepperoni pizza we had the day before she became fussy. Hmmmm. Probably won't try this one again until we find the root of the fussiness.