Enchi-ritos

Enchi-ritos is what Neil and I named one of our favorite meals. They are enchiladas but with flour tortillas instead of corn. Technically, they could be considered burritos, but we use enchilada sauce. This is an original recipe, although it wasn't that hard to create :) No picture for these because they disappear too quickly!

1 lb lean ground beef

1/2 cup onion chopped (or more whatever suits your tastes)

8 (10-inch) flour tortillas

pack of taco seasoning

shredded cheddar cheese

1 can of enchilada sauce

Optional add ins:

Mexican Rice or Yellow Rice

Refried beans

1 can of green chile peppers

1 can of sliced black olives drained

Sour cream

Preheat the oven to 350 degrees. In a skillet over medium high heat, cook the ground beef and chopped onion until evenly browned. Add taco seasoning according to directions. Meanwhile, pour half of the enchilada sauce into the bottom of a 9x13 inch baking dish. On each tortilla, place a small amount of ground beef mixture, cheese, and any optional add ins that you want. Tightly roll the tortillas and place them seam side down in the dish. Pour the remaining sauce over the top of enchiladas and sprinkle with cheese. Bake for 20 minutes until the cheese is melted and the sauce is bubbly. Enjoy!