Instructions:

1. Prepare the sauce:
   Heat vegetable oil in a pan over medium heat. Sauté chopped onions for 3-4 minutes until softened. Add the cooked chicken or ground beef, season with salt and pepper, and stir in the enchilada sauce. Cook for 2 minutes, then remove from heat.
2. Prepare the tortillas:
   Lightly fry each tortilla in hot oil for a few seconds on both sides until softened. Drain on paper towels.
3. Assemble the enchiladas:
   Preheat the oven to 350°F (175°C). Spread a small amount of the sauce in a baking dish to coat the bottom. Dip each tortilla in the sauce, fill it with the meat mixture, roll it up, and place seam-side down in the dish. Repeat with remaining tortillas.
4. Bake:
   Pour the remaining sauce over the enchiladas and generously sprinkle shredded cheese on top. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
5. Serve:
   Top with sour cream and garnish with chopped cilantro. Serve hot with rice or beans for a complete Tex-Mex feast! 🌯