In one fry pan, fill with water and add about handful or two of chili powder. Bring it to a boil then simmer, keeping it just about boiling. That is going to be your enchilada sauce.
In another fry pan add oil to about an inch or two deep. And bring to frying temperature.
Put your cookie sheet, tortillas, cheese and onions near you. I use a table along side my stove.
Now dip the corn tortillia in the hot oil, Fry about 5 seconds each side. (It will be the look of shoe leather. Only way can I explain it)
Right away after frying it, dip this same tortilla in the chili powder and water sauce, and quickly bring it back out. Put it on your cookie sheet. Put some cheese, not a lot and onion on one side of this tortilla and fold it over. Do this until your pan is full. (The frying in oil keeps the tortilla from falling apart when dipping in the sauce of chili powder and water)
When pan is full, sprinkle cheese and onions down the center of all the folded tortillas.
Next, the chili powder and water sauce will have thickened by now, if not turn it up and let it thicken a bit.
Then, put about 2 to 4 serving sized spoons of this sauce all over the folded enchiladas.
Bake these at about 375 untill you see the cheese melty and just bubbling.
Serve.