Fry 1 package corn tortillas in hot oil for about 15 seconds on each side (enough to soften, not fry crisp) - set aside.

Saute 1minced onion in 1 T. oil, add 1 lb. ground beef, brown, rinse and season with salt and pepper.

In each tortilla roll a couple of tablespoons ground beef, and some grated cheddar or jack cheese. Place side by side in sprayed (with Pam or something) 9x13 pan. (You can cover and freeze or refrigerate at this point, if you are making ahead.)

When ready to serve, cover with Red Enchilada Sauce, cover and bake in 350 degree oven for 20 minutes (if frozen, it may take an hour) or sauce is bubbly and cheese is melted, uncover, sprinkle with grated cheese, bake just until cheese is melted and serve.

Great with refried beans or pinto beans, pico de gallo sauce, shredded lettuce, minced onions, and sour cream. My grandma used to always serve scrambled eggs with enchiladas. We also love them with Pork and Beans.

Labels: casserole, Mexican