Excellent bachellor food. I have searched high and low for an enchliada which mimicked San Diego's Old Tamale Factory which existed when I was a kid. Here's the closest I can come to it.

4 cups of shredded cheese.
1 cups of minced white onion.
1 can 28oz. can of La Victoria Enchilada Sauce (Mild)
1 dozen corn tortillas (largest you can find)
1/4 cup of oil

Take 1 oven safe rectangular or square baking dish and add some enchilada sauce on the bottom. Do NOT use the whole can. The bottom of the pan should be 1/4 of an inch deep in sauce.

Take a bowl roughtly the circumference of the tortillas. A plate can also be used if no bowl is around. Plack some enchilada sauce in the bowl. 1/2 thick or so should be plenty at first. You may need to add more sauce later.

This step is for one thing only making the stiff corn totilla pliable so it will not tear when folded.
Take a skillet and add the oil to the pan. A few tablespoons is all that is needed at first. Heat over low heat.
Take one corn tortilla and place it in the pan. After 15 seconds flip it over for another 15-30 seconds. It will be hot! So use a spatuala to take it out of the oil. Place the hot tortilla on paper towells and pat to remove excess oil.

Take the hot tortilla and place it into the bowl with the Enchilada sauce. Flip it over so both sides are covering it in sauce. Place it in the oven safe dish with the sauce. Place a handful of shredded cheese onto the tortila. Add a few tablespoons of onions. Roll the tortilla forming an oblong enchilada. Tuck in the ends of the enchilada.

Repeat the same process until the baking dish has a layer of enchiladas. Add all the remaining sauce to the top of the enchiladas covering them all. Sprinkle any remaining cheese and onion on top of enchiladas.

Place the enchiladas into the oven at 350 degrees for 15-20 minutes. Be careful taking them out as they will be very hot!
After they are done place in an oven safe location and wait 5 minutes. Serve with the spatula.

2-3 enchiladas per person.
Serves roughly 4 people.

Side dish suggestions: refried beans, spanish rice.

be easier and cheaper at taco cabanna

yummmmm that sounds really good and easy....thanks for sharing

sounds yummy....

did ya make enough for everybody??

solo preguntame de enchiladas LOL solo que tienen que ser estilo mexico (autentic enchiladas) not tex mex

Im hungry and seeing this didnt help any lol

mmmm enchilada

Yeah....well, they are not as good as this. It is delicious.

I would if I could, but I can't! Sorry!

Go get you mother's recipe. I'll give it a shot. This is as close to the enchiladas I was able to eat as a child in a restaurant that no longer exists. Try it and then we'll talk about tex-mex. :)

Dude, when I was a kid in San Diego we ate at a place called Don Jose. And ate rolled tacos at La Cita, and La Azteca. It was the best, this was back in the 60's and early 70's. When I lived in Denver, Tamale kitchen was the best for tamales and green chilie.

Don Jose's is still around or someone else is using the name.

I know about the rolled tacos. <Mmmmm>

sounds yummy