Cheese Enchiladas: super cheap and vegetarian

 If you live in the south you will find that corn tortillas are in abundance and cheap. Cheese is not very high priced either. A pound of cheddar is around the same price as a cheap whole chicken, and yet, in this recipe the pound of cheese that is used makes 8- 10 hearty servings compared to the 4 servings in a whole chicken. Add sides like calabacitas (summer squash Mexican style) and re-fried beans and you have yourself a complete and healthy vegetarian meal.

Recipe:
~20 corn tortillas ( You can use flour but corn is best and totally vegetarian. If you use flour get the small fajita kind.)
~ 1 lb. of choice of cheese shredded (cheddar, Monterrey-jack, American, etc.)
~1-2 large onion diced
~1 can of red enchilada sauce
~ 2-4 tbs of oil
~casserole dish or baking pan with depth and a small frying pan (or any size)

Ok, set your workstation up like this frying pan on the stove next to it on the counter a chopping board with the cold tortillas and paper towels to blot. Next to chopping board a bowl of chopped onion submerged on cold water (prevents eyes watering) and a bowl of shredded cheese. Lats the baking pan.

Heat 2 tbs of oil in your frying pan over medium, grab a tortilla and quickly fry each side 5-8 seconds. Fish tortilla out with tons or a spatula and onto the blotting paper towel. Blot both sides till tortilla isn't too greasy and then add fillings; about 2 tbs- 3 tbs of cheese and 1 tbs of onion, more onion if you are a big fan. If you are using flour tortillas do not fry, you can skip the whole frying-blotting part but fill like normal. Roll up filled tortilla and place in baking pan. Repeat till all the tortillas are used up or you think there are enough servings. (Two enchiladas is a serving). When you are finished filling tortillas pour con of enchilada sauce over enchiladas and sprinkle with any leftover cheese. bake in 350F oven till cheese melts and you can smell it really good.