Having a family of 7-enchiladas are an easy and fav. meal here at our house. Here's my simple recipe:(this makes about 12-16(double for more, etc.)
Old el paso red/mild enchilada sauce in the can
1 lb.lean ground beef or ground turkey
1 can wolf brand chili w/out beans
1/2 finely chopped onion(optional)
shredded "Mexican style" cheese/cheddar cheese-monterey jack mixture/or grated Velveeta(my kids fav.)
Cook ground beef w/chopped onions(if desired.)
add about 1/2 tsp. salt.
There are two ways to do the tortillas:
1. Dampen and shake off excess water on corn tortillas
Place in ziplock bag and zap in the microwave about 30 seconds. Then, fill each with meat mixture/roll and line up in baking dish. Pour can of enchilada sauce over top/then top with shredded cheese and spring a little salt/pepper over top before baking.
2. Pour enchilada sauce into pan, and heat at low heat.
"Dip" each corn tortilla into sauce until slightly softened and covered in sauce. Then fill and top with cheese. (this is the way my ex-mother in law, a Mexican woman, would make her enchiladas with homemade enchilada sauce which was basically corn oil, chili powder, and salt. It's much messier, but good to keep tortillas soft! I prefer the taste of the Old el Paso enchilada sauce though.
Bake at 350 until cheese is nicely melted and let cool about 10 minutes.
I put out sour cream and pico de gayo(cilantro, tomato, onion, and a little garlic salt), and salsa.
You can also do a chili-cheese filling with just warmed chili/shredded cheese filling, and cover with the sauce and more shredded cheese as well.
For just cheese enchilada's, I prefer the velveeta cheese and same sauce.