In a heavy saucepan or frypan, brown the mince and onions. Season this mixture with garlic salt and set aside.
In a frypan fry the tortillas in a little vegetable oil. Spoon some meat mixture and cheese into the centre of each tortilla, roll them up and arrange them in a 23x33cm baking dish. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.