A family favorite that is very filling. Serve with sour cream.

• 1 lb              ground beef
• ½ cup        diced onion (1/2 of medium onion) or 2 tsp onion powder
• 1 tsp            garlic powder
• 1/2 tsp        salt
• 1 31oz can  refried beans
• ~30 oz        mild enchilada sauce (1 – 19oz can + 1 – 10oz can)
• 10                large tortillas (burrito size)
• 2 cups        shredded cheese (cheddar, Mexican blend, etc)
• ~1/2 cup     peanut or vegetable oil for frying tortillas
  

1. Preheat oven to 350 F. Spray a 9×13 AND a square 9×9 / square casserole dish with cooking spray. Pour some enchilada sauce in the bottom of each pan, tilting to coat the bottoms completely (reserve most of the sauce for pouring on top).
2. Brown the ground beef and onion on medium heat in a large skillet (choose one large enough that the tortillas will also fit). Drain the grease.
3. Stir together the beef, beans, spices, and ½ of the cheese in a large bowl to make the enchilada filling. Add a small splash of enchilada sauce as well (~1/3 cup).
4. Wipe out your skillet with a clean paper towel. Drizzle a small amount of oil in the pan, heat on medium. When hot, place one tortilla in the pan and heat until golden, about 30-45 seconds, then flip and briefly cook the other side as well. Be careful not to burn.
5. Place the heated tortilla at the far edge of a dish, so the middle of it is at the end of the dish. Add a scoop of filling (about ½ cup) and spread out in the center of the tortilla. Roll the tortilla towards you, and as you do, you will coat the tortilla in enchilada sauce. Push against the far edge.
6. Repeat with remaining tortillas, one at a time. You should place the middle of the next tortilla against the last one, filling and rolling as before. 6 enchiladas will fit in a 9×13, 4 will fit in the square dish for a total of 10 enchiladas.
7. Pour remaining sauce over enchiladas, especially middle and ends. Top with remaining cheese and bake in the oven 25 minutes. Serve with sour cream.