1-2 pkgs. corn tortillas
2 cans enchilada sauce
1 onion, chopped
1 lb. ground meat
1 c. Velveeta cheese, grated
1 c. Monterey Jack or Colby cheese, grated

Brown ground meat with half of onion. Drain well. Pour in sauce and heat. Place tortilla in sauce mixture to soften.

When pliable, place tortilla in a dish. Spoon some of mixture into center and fold over in thirds. Some of Velveeta cheese should be placed into each enchilada also. Continue filling tortillas until ground meat mixture is used up. Pour remaining sauce on top of the enchiladas. Sprinkle cheeses on top. Bake in oven at 350 degrees for approximately 20-30 minutes until bubbly and cheese is melted.