Easy Beef Enchiladas

I had planned on posting my update today, but I am bordering on catching a cold that Joe's had the past week (my throat has hurt yesterday and today) and after a bad night (unrelated to my throat, related all to pregnancy!) I have been spending most of Logan's first day/week of his three-days-a-week-at-preschool sleeping! So, instead, I will post this recipe that's not even really a recipe (more like just throwing things together)! I used to make this all of the time during Joe & my first three years of marriage (2003-2006) but then took a break until April! It's super easy, as I just got it off of the enchilada sauce can. I didn't have the right tortilla shells when I took the pictures -- usually it makes 10 small enchiladas. Four out of four stars on prep time & easy to make, and three-and-a-half stars on flavor.

Ingredients:

1 lb lean ground beef
2 cans (10 oz each) enchilada sauce (any variety)
1 1/2 cups shredded cheese (6 oz)
1 package (8.2 oz) flour tortillas (6 inch)

Directions:

Heat oven to 375 degrees. Lightly grease 13 x 9 inch glass baking dish. In a 10-inch skillet, cook beef over medium-high heat, stirring occasionally until thoroughly cooked; drain. 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 baking dish.

Pour remaining enchilada sauce over the top; sprinkle with remaining 1/2 cup cheese.Bake 15 to 20 minutes or until hot.Enjoy!