| How To Cook: |
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1. Place Salsa Roja in a large shallow bowl. Heat the oil in a frying pan and fry each tortilla until pliable, just a few seconds.
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2. Dredge each tortilla in the salsa, coating both sides. Fill each with some of the onion and cheese and roll up.
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3. Spread a little of the salsa in a 9 by 9-inch baking dish and add the enchiladas as you go along.
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4. Be sure that you put them seam side down so that they do not unroll during baking.
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5. Top the dish with more sauce and the remaining cheese. Bake at 350°F for 15 to 20 minutes.
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