**As Seen In:  Scratch Cooking, a 400+ page e-cookbook with hundreds of from-scratch recipes!**

Quick, yummy, freezable and filling.  Sometimes I add rice to the beef mixture (I know, probably totally takes away anything authentic but….. it helps stretch the meat and my kids don’t even notice it’s there).  In addition to freezing whole meals for my family, I also like to freeze a few individually like a burrito for my husband to take to work.  I use a corn cob dish, lay foil in it, pour in some sauce. add the enchilada, top with more sauce and cheese, then bring up the long ends together and roll them down, then roll the edges in. Then you can throw the whole thing in the oven to reheat.

Ingredients:

• 1lb ground beef
• 2 small onions, chopped
• 1 batch of enchilada sauce
•  flour tortillas (recipe suggests 10, I suggest as many as you can squeeze into the casserole dish.  I am feeding a crowd so I really cram them in there!)
• 2c shredded cheese (we use cheddar
• 1-2c cooked rice, if using.

Method:

1. Preheat your oven to 350F.  Brown the beef in a skillet with the onion. Drain.  If you are adding rice to help stretch the meat, mix it in.
2. Pour a bit of sauce on the bottom of a 9×13 casserole dish to prevent enchiladas from sticking.
3. Down the center of a tortilla, layer beef, cheese and a bit of sauce.  Roll it up like a flute and set it seam side down on the casserole dish.
4. Repeat until you have made all the tortillas you want.
5. Pour the remaining sauce over the top, then top with the remaining cheese.  Bake for about 20 minutes, or until the cheese has melted.