Preheat oven to 350° F. In a small baking dish, top each softened tortilla with equal amounts cheese, reserving some for top, and 1 tablespoon of marinated onions.
Roll up and place into dish, seam side down.
Top with enchilada sauce and remaining cheese. Bake until the cheese is melted and garnish with green onion.
Combine all ingredients, except flour and shortening. Boil for 1 1/2 hours. During the last 15 minutes, combine flour and shortening into a roux and add slowly to the sauce as it boils, until it thickens.
Cook over medium heat for another 45 minutes. Remove from heat and strain.Makes 6 Source: