Ellen'S Enchilada Stacks - cooking recipe

Ingredients

2 pkg. corn tortillas (10 in each pkg., 6 oz. size)
1 (8 oz.) pkg. mild Cheddar shredded cheese (approximately 2 c.)
2 cans mild enchilada sauce
2 Tbsp. shortening
4 to 6 onions, cut in small pieces (approximately 2 c.)

Preparation

To start with, put 2 tablespoons shortening in a pan and heat. In another pan, put the mild enchilada sauce.
Dip the corn tortillas in the pan of heated shortening, then take out and dip into pan of heated enchilada sauce.
From there, put into another pan and sprinkle with cheese and onions.
Top each tortilla with some of the enchilada sauce.
Do this with each tortilla.
I usually make 2 stacks.
If any sauce is left, I pour over tops of both stacks.