Ingredients
2 lbs ground beef
2 onions, chopped
1 package corn tortillas
2-3 large cans of Old El Paso enchilada sauce
4 bags shredded cheese
Directions
Brown ground beef with onions. Drain.
Slightly warm sauce in pan (not so hot that you can't put your fingers in).
Put about 5 tortillas (1 at a time) into the sauce to soak just a little (not too long or they'll fall apart).
Pull one tortilla out, put in pan, put a spoonful of meat mix incenter, top with cheese, roll up and line up in pan - seamside down (I use 13x9 or even my broiler pan).
Continue to roll enchiladas until pans are full and you are out of meat.
Sprinkle more cheese all over the top and then drizzle evenly the remaining enchilada sauce over the top of the enchiladas.
Bake at 400° for 20 minutes. Let sit about 5 minutes and serve.
I usually end up with (2) 13x9 pans and (1) 8x8 pan full of enchiladas with the ingredients listed above.