Beef Enchiladas

3 cans red enchilada sauce (I strongly recommend La Preferida brand, in the white and red can)
1 large can diced tomatoes
12 corn tortillas
3 c. shredded cheddar cheese
1-1/2 lbs. ground beef
1 medium sized onion, chopped
vegetable oil (for softening tortillas)
green onion for garnish

Preheat oven to 425.
Brown beef with onion in saute pan. Drain off fat. Dump in bowl.
Open enchilada sauce, dump in a bowl.
Open tomatoes, drain well, dump in a bowl.
Open cheese, dump in a bowl.
Get out a 9 x 13 baking pan.
In a small frying pan, heat just enough oil to cover bottom of pan. Medium to medium high heat should be good.

Tear off 2 square pieces of aluminum foil. One at a time, put tortillas in oil. Fry just a few seconds, flip, fry a few seconds more. Remove to aluminum foil, covering each time with the other piece of foil. You'll end up with a stack of soft, warm tortillas in between two pieces of foil to keep them warm and soft.
When tortillas are all finished, you're ready to roll.
Place a tortilla in the sauce, covering both sides, then lay it in the 9 x 13 pan. Put a handful of ground beef in there, down the middle. Top with a handful of tomatoes and a handful of cheese. Roll up. Repeat until all tortillas are tucked nicely together in the pan. (Messy job.)
You can put any remaining tomatoes, meat, sauce, and cheese on top.
Bake at 425 about 30 or 40 minutes till bubbly.
Top with chopped green onions if desired.
Serve with refried beans and rice.