We eat a lot of Mexican food around here, & these enchiladas have been a staple in my repertoire since before J & I were even married. It's almost embarrassing to admit how easy they are when people ask for the recipe, but I'll share this little gem, which is actually from the back of the Old El Paso enchilada sauce can. Ole!
2 cans red enchilada sauce
1 lb ground beef
about 2 C Mexican style shredded cheese
8 flour tortillas
Brown beef & drain. Combine beef with 1 cup of cheese & 3/4 C of enchilada sauce. Spoon beef mixture into the middle of each tortilla, roll & place seam down in greased baking dish. Pour remaining sauce over enchiladas, then top with cheese. Bake at 375 degrees for 15-20 minutes. Serve immediately. They'll keep in the refrigerator for a couple of days & are best reheated in the oven. Do not freeze.