[texas_mrs]

Try this one too:
Brown ground chuck and drain, mix in 1 large can of chili w/o beans and heat. Drop corn tortillas in hot oil, just a few seconds on each side and place on paper towels to absorb oil. On each tortilla, place warm meat mixture, chopped onions or green onion tops, and grated cheese. Roll em up and place in a casserole dish and pour 1 can of enchilada sauce over the top, along with any leftover meat sauce. Top with more onions if you like and more grated cheese. Heat at 350º til heated through. I actually had a Mexican lady in her 70's ask me how to make these. I was embarrased to tell her I used canned chili.

I think I'll make a pan of these tonite!

[Quilla]

OMG, I missed lunch today - this is pure torture. Those sound wonderful.

[Rte66]

That's almost exactly my enchiladas recipe, too, except I warm my corn tortillas in a dry skillet, then dip them in the enchilada sauce to keep them flexible for rolling.

In some places in NM, they make "flat" stacked enchiladas that aren't rolled.