Cheese and Onion Enchiladas last>>

night. I ran home during the baseball game and opened two small cans of
enchilada sauce (I had 1 Ortega & 1 Old El Paso). Poured one in the pan,
dipped the freshly made corn tortillas in the sauce, sprinkled on some sharp
cheddar cheese and minced vidalia onions, rolled 'em up. Poured more sauce on
top, a sprinkling of more cheese. Put them on timed bake 325 for 30. Served
with a can of refried beans and a packaged Spanish rice mix (Old El Paso???).
I brought the rice to a boil for about five minutes, covered it and it was
perfect when we got home an hour later. The enchiladas were in a heavy cast
iron pan so they were the perfect temp too. I missed about 25 minutes of the
game.

I use very few packaged mixes but these were a life saver last night. We
didn't get home until almost 8, everything was ready and very little clean up
so I wasn't exhausted by the end of it. I froze the leftovers for another quick
meal.

This was all inspired by a trip to Caputo's fruit & vegetable market in the
a.m. I saw a stack of corn tortillas in paper packets and when I reached in
the box they were still warm and had a wonderful aroma. They're kind of flaky
too and like those cardboard tortillas at the grocery store. Worth seeking
out. Does anybody have any quickie secrets that they use for such occasions?
If so, would you mind sharing them?