3 lbs. ground meat, fried & crumbled
1 1/2 lbs. cheddar cheese, grated
3/4 lb. Monterey Jack cheese, grated
3 cans hot enchilada sauce
2 cans mild enchilada sauce
2 sm. cans Old El Paso Tortillas (36)
4 med. sized onions, finely chopped

Fry tortillas in hot oil to soften. Arrange in assembly line: tortillas, sauce, meat, onions and cheese. Dip tortillas in sauce, fill with meat, onions, cheese; roll and place in 9 x 13 inch baking pan (about 18 per pan).

Add same amount of water to remaining sauce. Sprinkle remaining onions and meat over rolled tortillas; pour sauce over top, sprinkle remaining cheeses. Bake at 350 degrees until bubbly and cheese is melted, about 30 to 40 minutes. Yield: 2 pans (18 enchiladas each). One pan can be frozen, unbaked, for later use.