Cheese Enchiladas, Pronto!

Preheat the oven to 350°F.

Pour half of the enchilada sauce evenly into the bottom of a 9x13-inch baking dish.

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side to make them pliable, working in batches if needed.

Combine the shredded cheddar cheese and chopped onion in a bowl, mixing thoroughly.

Fill each warm tortilla with approximately 3 tablespoons of the cheese mixture, roll tightly, and place seam-side down in the prepared baking dish.

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly coated.

Sprinkle any remaining cheese mixture over the top of the enchiladas.

Bake uncovered for 20-25 minutes until the enchiladas are heated through and the cheese is melted and lightly browned.

Remove from the oven and let rest for 2-3 minutes before serving.