Rose Zella’s Enchiladas
2 lb. ground beef
1 sm. onion, chopped
2 pkg. dry taco seasoning
2 cans enchilada sauce
2 to 3 pkg. corn or flour tortillas
Velveeta cheese
Shredded cheddar cheese
1 sm. can chopped green chilies

In skillet, brown ground beef; drain. Flavor with dry taco seasoning; add onions; set aside. Steam 2 cans enchilada sauce; use corn or flour tortillas. Grease large cake pan. Dip tortillas in enchilada sauce, then lay in pan; fill with meat mixture and a slice of Velveeta cheese (3/4 of box of Velveeta per each pan of enchiladas).

Roll up tortilla and stack until pan is filled. Pour remaining sauce on top. Sprinkle enough cheddar cheese on top to completely cover tortillas. Garnish with green chilies. Bake at 350° for 20 to 30 minutes, uncovered. Serve with salad.

These can be made ahead and frozen. Freeze before you bake them. Thaw out and bake.