12 corn tortillas
1 recipe Basic Tex-Mex Sauce
1 pound mild Cheddar cheese, grated
1 cup onion, minced (optional)

Soften the tortillas in hot vegetable oil. Place them on paper towels to drain. When they are cool enough to handle, immerse them in the sauce. Place about an ounce of cheese and some onion, if desired, just off center of each tortilla and fold the enchiladas. Place 3 enchiladas on each of 4 ovenproof serving plates. Top the enchiladas liberally with the sauce and add more cheese and onion, if used. Place plates in a preheated 350 degrees F oven for 10 minutes.

Serve the enchiladas with rice and refried beans. You can garnish the beans with a little grated cheese and stick a couple tortilla chips in them.