Ingredients

Instructions

Preheat oven to 350 degrees.  Grease a 13 x 9-inch baking dish; set aside.  Heat about ¼-inch of canola oil in a heavy-bottomed skillet over medium heat.  When oil is medium hot, using tongs, dip each tortilla in the hot oil for about 30 seconds to soften them.  Take care not to cook them so long that they become hard.  Spoon about ¼ cup of the chili down the center of each tortilla and top with a scattering of the cheese.  Roll the tortillas up in cigar shaped bundles and place them, seam sides down, in the prepared baking dish. Pour the jar of Old San Antonio Tomatillo Salsa over the enchiladas, spreading evenly. Scatter the remaining cheese over the enchiladas.  Bake in preheated oven for about 30 minutes, or until heated through and cheese is melted and bubbly.  Top with chopped onions when serving.