Heat a skillet or pan the shortening or oil. Should cover the bottom about 1/4 inch.
Place the tortillas, one at a time in the shortening and turn them with a fork until they are soft. You don't want the tortilla edges to crisp.
As soon as you remove the tortillas from skillet, dip the tortilla, one at a time, in the enchilada sauce to give each one a thin coating.
In the center of each tortilla, place your filler, an excellent choice would be to use the Chorizo Mexicano.
Roll the tortilla into a tube shape and place in a tray or baking dish.
Baste generously with the remaining sauce.
Place grated cheddar cheese on top
Place dish in a moderate oven long enough to melt the cheese
Remove and serve hot