Heat ¼ inch of oil in a skillet until almost smoking. Using tongs, dip a tortilla into the hot oil for 5 seconds, turn it over for 5 more, lift it and let the oil drip back into the pan. Dip the tortilla into the warm chile con carne until covered, then remove to a greased baking dish. Put two tablespoons of cheese on the tortilla, roll it and place it seam side down in a 13×9 baking dish. Repeat. Pour the remaining chile con carne over the enchiladas, top with grated cheese and finely chopped raw onion, and heat in a 400F oven for 10 minutes or until the top is melted and the dish is bubbling. Serve immediately with pinto beans and Tex-Mex Rice. Makes 12 enchiladas, or six servings.