Easy way to get the same great flavor of enchiladas when you don't have the time to roll them. Note: You can also use 2 cooked chopped chicken breasts. When I do this, I add about 1/2 can enchilada sauce to the meat mixture. At Thanksgiving time, we always make turkey enchiladas on Friday. It has become a tradition that our family looks forward to almost as much as turkey day dinner.
1Brown the beef and onion together, drain off the fat. Add beans and spices (you can adjust as desired).
2Pour a thin layer of enchilada sauce in the bottom of a 9x13 baking pan, make 2 layers of meat, tortillas, cheese, enchilada sauce,tortilla, ending with the cheese. Cover with enchilada sauce.
Note: You may not use all of the second can of enchilada sauce. You want it moist, but not soupy.
3Bake at 350 for 40 minutes covered with foil. Remove the foil and bake for 10 minutes to brown the cheese.