The Cookbook

Enchiladas
Eve

Two cans Old El Paso Enchilada sauce. Sometimes I mix green and red.
6-8 corn tortillas -- flour tortillas don't work as well.
one onion chopped (or more is okay)
grated cheese --lots cheddar or monterrey jack or whatever you like
1/2 lb. browned ground beef if you wish (optional)
vegetable oil
sour cream (optional)

Heat oil in skillet. Dip one tortilla at a time in the oil and drain. Place tortilla in baking dish and put a little cheese, onion, beef, and sauce (very little sauce) on tortilla and roll it up. ( You can just mix a very little sauce in the beef rather than putting them on tortilla separately) After you roll all the tortillas pour all the sauce over them and sprinkle any remaining beef and onion over them. Cover with plenty of cheese.
Bake for 20 -30 minutes until hot and bubbly at 350.

Serve with sour cream.

Without the oil -- the tortillas are very hard to work with -- they tear up too easily. If you don't want to dip them in hot oil -- try stacking them in a casserole with the other ingredients like a lasagna.

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