Heat can of beans on the stove, adding the can of Rotel and one portion of the diced onion (I like to add about 2tbsp water to make my beans a little thinner).
Spoon mix into your flour tortillas and roll snugly, then place in a 8×8 glass baking dish (lightly coated with Olive Oil spray).
Once you have filled all 7 shells and placed into the baking dish, cover with entire can of enchilada sauce.
Sprinkle remaining portion of diced onion over the top.
Cover with foil and place in oven, bake for 30 minutes.