preheat oven to 350°F

brown meat and season as desired, see notes at bottom

drain meat well. add cans of chilli and cook on medium heat until chilli sauce is hot.

in medium sized pan, cook tortillas in vegetable oil. tortillas will start to crisp if cooked too long, avoid this by flipping when they start to bubble slightly. thoroughly drain excess oil from tortillas after cooking (paper towels work fine)

lay cooled tortillas on plate to assemble. fill each tortilla with chilli mixture, using as little liquid as possible, and topping with cheese.

roll tortillas tightly and lay in rows in ungreased 13" x 9" pan.

when the pan is full, use remaining juice from the meat and chilli and pour over tortillas. cover with cheese.

cook in the oven for 35 minutes or until all cheese is melted.

remove from oven and let it sit for 10 minutes before cutting. cut along sides of tortillas and between rows.

serve with corn chips, beans, spanish rice, or saltine crackers if desired.

for adults, try seasoning meat with chopped red onion, cilantro, and freshly chopped garlic. 1 tsp of cumin can be added as well. after tortillas have been filled, rolled and arranged in pan, spread a thin layer of sour cream over enchiladas, then top with shredded cheese. after removing from oven, add chopped green onions and cilantro.

note: ground beef and ground pork yield the best tasting results.