How to Make Enchiladas

I never made enchiladas before today and
was confused on how to get the tortillas
soft enough for rolling the filling up into.

Heat the 1/2 cup corn oil in a skillet on medium.
Using tongs, dip one corn tortilla at a time into the oil,
turning it once or twice until it is limp enough to roll.
Drain tortillas on paper towels.
Spead about 3 tbsp. of the meat mixture
into the center of each tortilla and roll up.
Line them up in baking dish and pour the
remaining chile sauce over the top.
Bake for 15 minutes or until bubbly.
Sprinkle with cheese and onion slices.