Makes about 20 enchiladas.

2 pounds ground beef
1 large onion, diced
2 -8 ounce packages shredded cheese (taco or mexican)
2 -19 ounce cans Old El Paso enchilada sauce 
1 package of corn tortillas (30 count)
Vegetable oil

Brown ground beef and set aside to cool.  Heat vegetable oil and enchilada sauce in separate skillets.  Ease one tortilla into the vegetable oil allowing it to bubble up.  Remove from oil, drain excess and slide same tortilla into enchilada sauce.  Coat tortilla with enchilada sauce and move to plate.  Repeat five or six times.  To tortilla add ground beef, onion, and cheese.  Roll and place into casserole dish.  Repeat. Spoon enchilada sauce over rolled enchiladas and cover with cheese and any other remaining ingredients.  Cover with aluminum foil and bake at 350 until cheese is melted.  Enjoy!