Ingredients

• Tortillas:
  • Vegetable Oil (for frying tortillas)
  • 10 corn tortillas
• Ground Beef Mixture:
  • 1 pound ground beef 
  • 1/2 White Onion
  • All Purpose Seasoning
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Cumin, a pinch
  • Velveeta Shredded Cheese, 8 oz (halved)
• Sauce:
  • Wolf Brand – Chili No Bean – (15 oz.)
  • Old El Paso – Red Enchilada Sauce (mild) –  (10 oz can) 
  • Add water to sauce if it’s too thick.

Procedure

1. Preheat oven to 350.
2. Tortillas:
   • Cook corn tortillas in vegetable oil. Place cooked tortillas on a plate lined with paper towels.
     • Notes: Fry tortillas, but not too fried. Warm enough to roll them.
3. Meat:
   • Cook ground beef and drain the oil. 
   • Add seasonings and onion to cooked meat and cook until onion is cooked. 
   • When onion is cooked, remove meat from heat and mix in half of cheese. 
4. Sauce:
   • In another pot, mix can of chili and enchilada sauce together and cook until hot.
5. Prepping Enchiladas:
   • Roll meat and cheese mixture into tortillas.
   • Pour chili and enchilada sauce over enchiladas. 
   • Add remaining cheese on the top, evenly.
   • Bake uncovered for 20 minutes, until the cheese is melted.