Instructions

1. Preheat your oven to 375°F (190°C).
2. Spread 1/2 cup of the enchilada sauce evenly in the bottom of a 9x13-inch baking dish.
3. In a large skillet over medium heat, warm each tortilla until soft and pliable, about 30 seconds per side.
4. Lay each tortilla flat and fill with a generous portion of shredded cheese and a sprinkle of chopped onions. Roll up the tortilla tightly, then place seam side down in the prepared baking dish.
5. Once all the enchiladas are assembled in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining cheese across the sauced enchiladas.
6. Bake for 20 minutes, or until the cheese is beautifully melted and the sauce is bubbly.
7. Remove from the oven and let rest for 5 minutes. This allows the cheese to set a little and makes serving easier.
8. Garnish with fresh cilantro and serve each portion with a dollop of sour cream. Enjoy your homemade Mexican feast!