1 1/2 lb. ground chuck
1 tbsp. chili powder
Salt & pepper to taste
1/2 c. oil & 1 tbsp.
1 qt. enchilada sauce
1 lg. onion, chopped
1/4 tsp. garlic powder
24 corn tortillas
1 lb. grated cheddar cheese

Preheat oven to 375 degrees. In large skillet, place 1 tablespoon oil and 2 tablespoons chopped onion. Saute onion until tender, crumble meat into skillet. As it browns, add spices and stir often while meat is browning. When meat is done, drain excess grease.

Next, heat oil in small skillet, and dip tortillas one by one for 3 to 4 seconds each, only long enough to make limber. Stack the tortillas on top of each other in pan. You will need to pour the excess oil from the tortillas back into the skillet as it accumulates.

Spray large baking pan or dish with Pam and begin the assembling of the enchiladas. I make 2 at a time, and use my hands to make them. Lay 2 tortillas flat in baking dish, sprinkle approximately 1 1/2 tablespoons meat on tortilla, followed by same amount of cheese, then sprinkle onion (optional) sparingly. Roll tortilla and place seam side down. Continue process, stacking enchiladas next to each other until pan is full. Make 2 rows and a large pan will usually hold 16 enchiladas. (Baking pan size 12 x 20 inches.)

Pour enchilada sauce over enchiladas, use sauce liberally. Top with more grated cheese, sprinkle more meat and lightly sprinkle with onions. Bake in oven 20 to 25 minutes until cheese is bubbly. Serve with picante sauce, sour cream, guacamole, tortilla chips, Spanish (Mexican) rice and diced tomatoes and chopped lettuce. I also prefer serving Ranch Style beans with enchiladas instead of refried beans.

Serves 8.