INGREDIENTS
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8 (6-inch) corn tortillas
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1 tablespoon olive oil
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1/2 cup chopped onion
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1 1/4 pounds ground beef
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1 1/4 teaspoons chili powder
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Kosher salt
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Black pepper
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2 (16 oz.) jars enchilada sauce
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1 3/4 cups shredded Cheddar
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1 3/4 cups shredded Monterey Jack