Vegetarian Enchiladas

1/2 cup + 1 cup + 1 cup finely chopped onions
2 Tablespoons butter
1 Tablespoon + 1 Tablespoon chili powder
1 teaspoon each sugar and salt
1/8 teaspoon ground cloves
1 clove garlic, minced
1 teaspoon canola oil
1 cup dry lentils, rinsed
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken or vegetable broth
1 cup salsa
1 can (1 pound) tomatoes
1 can (8 oz.) tomato sauce
12 soft corn tortillas (10 oz.)
1 cup + 1 cup shredded cheddar cheese (8 oz.), divided

Saute 1/2 cup onion in butter. Add 1 tablespoon chili powder, sugar, salt, and ground cloves. Simmer 10 minutes. In a large nonstick skillet, saute the onion and garlic in canola oil until tender. Add the lentils, 1 Tablespoon chili powder, cumin, and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa and heat until mixture is hot throughout. Lightly brown each tortilla on both sides in a generously buttered skillet until heated through but not crisp. Evenly spoon filling, 1 cup of cheese and 1 cup of onion onto each tortilla. Arrange rolled tortillas seem side down in a 9X13 inch pan. Spoon enchilada sauce over rolled tortillas. Bake in a preheated 350 degree oven for 15 to 20 minutes or until heated through. Top with the remaining cheese during the last few minutes of baking.