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1.
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Preheat oven to 375 F.
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2.
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To make the sauce, place the tomato sauce and water in a medium saucepan over medium heat.
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Stir to combine.
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Once water and sauce are combined, add the sauce spices.
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Stir well until all the spices are mixed in, then reduce heat to low.
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Simmer sauce while you make the meat mixture, about 10 minutes.
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After 10 minutes, take sauce off the heat and set aside.
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3.
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Heat the cooking oil in a large, heavy bottomed skillet over high heat.
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Throw in the green onions.
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Fry onions until they are a bit crispy and are starting to brown.
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Remove onions from the pan onto a clean plate.
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4.
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Using the same pan you fried the onions in, add the ground beef along with the meat spices (onion powder through salt).
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Brown the meat, breaking up the meat pieces as you go.
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This will take about 5 minutes.
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Once the meat is brown, throw in the cilantro and all but 1 tablespoon of the fried green onions.
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Mix well and take pan off the heat.
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Set aside.
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5.
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Shred cheese and add 1/2 of the cheese (about 1 cup) to the meat mixture.
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Stir to combine.
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6.
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Spread about 1 cup of sauce over the bottom of a 9 x 13 baking dish.
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Begin assembling enchiladas by placing 2 spoonfuls of meat mixture into the bottom half of a tortilla.
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Roll tortilla and place the enchilada seam side down into the baking dish.
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7.
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Repeat this process until all the meat mixture and tortillas are used and your pan is full.
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8.
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Ladle most of the remaining sauce over the enchiladas until they are completely covered.
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You will have about 1-2 cups of sauce leftover after this step.
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Place remaining sauce in a storage container and use for another meal.
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9.
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Top enchiladas with remaining cheese, green onions and cilantro.
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10.
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Bake uncovered for 30 minutes until cheese is bubbly and the sides of the pan start to brown.
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11.
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Serve with a dollop of sour cream and any remaining cilantro.
