1½ - 2cupsshredded Cheese(Chihuahua if possible, Colby Jack is a good sub)
Preheat the oven to 350. Spray your baking dish with nonstick cooking spray.
Put the diced onions in a microwave safe bowl. Microwave on high for 40 seconds, stirring halfway through. Add the can of refried beans and 2 tablespoons of enchilada sauce to the bowl of onions; stir until combined.
Pour the remaining enchilada sauce into a flat bowl (or something large enough to dip your tortilla into).
Set up your stations: tortillas, enchilada sauce, bean mixture, shredded cheese.
Dip a tortilla into the enchilada sauce so it has a thin coating on both sides. Put a couple of tablespoons of the bean mixture in the middle of the tortilla. Sprinkle a couple of tablespoons of cheese on top of the beans. Roll the tortilla and place in the baking dish, seam side down. Repeat with the remaining tortillas.
Pour remaining sauce over the rolled enchiladas and top with shredded cheese.
Bake in preheated oven for 25-30 minutes or until the cheese is bubbly.
Serve hot as is or with optional garnishes: shredded lettuce, chopped tomatoes, chopped green onions and/or sour cream.