Oven Enchiladas

As some of you know, Jeremiah has been able to add in provolone cheese (occasionally) to some of the things he eats. I was pretty excited to finally make a meal that included cheese again, so I chose Oven Enchiladas! I thought they were tasty as well as quick and easy. Here's the scoop:

Oven Enchiladas 
*From 5-Ingredient Recipes
    - Makes 8 servings 

1 lb. ground beef
2 medium-sized yellow onions, chopped
16 corn tortillas
2 c. shredded Mexican cheese (I used provolone slices on one half)
2 16-oz. cans green chili or red enchilada sauce (I used one big red can and half a small "hot" can)

In a skillet, brown ground beef. Drain off drippings. Heat tortillas in nonstick pan to make them flexible. Fill each tortilla with browned beef, topped with onion. Roll up, tuck in sides, and continue rolling. Place side by side on a baking sheet with sides. Sprinkle cheese over top of filled enchiladas. Pour sauce over top. Cover with aluminum foil. Bake at 375* for 30 minutes. **I did things a bit differently. I browned the ground beef and onion together. My corn tortillas were still a bit frozen, so I attempted to roll up one enchilada, but it split, so instead I made one layer of tortillas on the bottom of the 9x13" pan, then I poured the beef and onion mixture over the top. Then I made another layer of tortillas, followed by cheese and sauce. I thought it was strange to do the cheese first and then the sauce, but I did it anyway. Next time I will pour the sauce over the top, then add the cheese. Because when done in the reverse order, the sauce moved the cheese around and therefore, it did not cover the casserole evenly. 

Whew! I usually don't change things up much, but I made it work for us and we liked the result. I will make these again.

To life... full of yummy enchiladas!

P.S. You should try typing 'enchiladas' several times, it is a surprisingly hard word to type repeatedly.