For April: Easy Weeknight Enchiladas

1 lb ground beef
1-2 Tbsp dried minced onion
1 can (19 oz) Old El Paso enchilada sauce, divided**
1 1/2 cups shredded cheese, divided
8 flour tortillas

Preheat oven to 375 degrees.
Lightly spray 9x13 glass pan with non-stick spray.

Cook beef and onion until thoroughly cooked; drain and return to skillet.

Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese.

Spoon enchilada filling onto tortillas; roll up and place seam sides down in the baking pan.

Pour remaining sauce over top of filled tortillas.

Cover with foil and set aside for 15-20 minutes, then place in oven and bake for 20 minutes.

Remove pan from oven and top with remaining cheese; bake uncovered for an additional 5 minutes or until cheese is melted.

Serve with rice and refried beans, of course.

Enjoy!

**Note: The mild sauce can be a little spicy for me, so what I have done in the past is use the smaller can of enchilada sauce and one can of tomato soup. Mix together and proceed with directions.

P.S. You don't have to be named April to cook and enjoy these. Hee hee :)