Heat 1/2 inch of shortening in a heavy pan at medium-high heat, about 350 degree F
Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels
Assemble the enchiladas by placing 1/4 cup sauce on each dinner place, followed by a tortilla. Tortilla can be rolled after filling is placed on it, 1/4 cup sauce, 1/4 cup cheese, and onion. Repeat twice. Top with remaining sauce
Place in 350°F oven for 15 minutes, or until the cheese melts. Garnish with lettuce.
TIPS:
Traditionally, enchiladas are topped with a fried or poached egg before serving.
