Place your corn tortillas in a bowl of water right before you start. This will allow them to soften and roll nicely without them breaking.

Grab one tortilla and place a small amount of cheese, meat and onion in it.

Roll the filled tortilla and place the flap side down in a casserole dish so that the tortilla doesn't unroll. (as seen in the photo)

Continue this step until the casserole dish is completely filled.

Pour the Gebhardt Enchilada Sauce on top of each filled tortilla.

Sprinkle the top with more onions and cheese (onions are optional)

Bake on 350 degrees for about 30 minutes (just enough time to melt the cheese and heat the enchiladas.

Serve warm.

Enjoy