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Preheat oven to 375 degrees.
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In large skillet, place 1 Tbsp.
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oil and 2 Tbsp.
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minced onion.
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Saute/fry onion till tender, crumble meat into skillet.
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As it browns, add in spices and stir often while meat is browning.
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When meat is done, drain excess grease.
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Next, heat oil in small skillet, and dip tortillas one by one for 3 to 4 seconds each, only long sufficient to make limber.
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Stack the tortillas on top of each other in pan.
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You will need to pour the excess oil from the tortillas back into the skillet as it accumulates.
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Spray large baking pan or possibly dish with Pam and begin the assembling of the enchiladas.
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I make 2 at a time, and use my hands to make them.
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Lay 2 tortillas flat in baking dish, sprinkle approximately 1 1/2 Tbsp.
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meat on tortilla, followed by same amount of cheese, then sprinkle onion (optional) sparingly.
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Roll tortilla and place seam side down.
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Continue process, stacking enchiladas next to each other till pan is full.
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Make 2 rows and a large pan will usually hold 16 enchiladas.
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(Baking pan size 12 x 20 inches.)
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Pour enchilada sauce over enchiladas, use sauce liberally.
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Top with more grated cheese, sprinkle more meat and lightly sprinkle with onions.
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Bake in oven 20 to 25 min till cheese is bubbly.
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Serve with picante sauce, lowfat sour cream, guacamole, tortilla chips, Spanish (Mexican) rice and diced tomatoes and minced lettuce.
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I also prefer serving Ranch Style beans with enchiladas instead of refried beans.
