Beef Enchiladas

1 28 oz can enchilada sauce
1 pound ground beef, browned and drained
1 medium onion browned with the ground beef
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar Cheese
6-8 flour tortillas (depending on how big you fill them) fajita size

Optional: Some people like to add a can of corn and green chilies to their enchiladas, but I don't really like to have that much spice inside because of the girls. We'll add more spice to the outside. I also see a lot of recipes that add a cup of sour cream to the inside. I don't do this and am not sure how well that'd freeze.

Serve with your typical sides: Lettuce, sour cream, refried beans, salsa, guacamole...

Pour 1/3 of your enchilada sauce into the bottom of your pan. Mix another third with your ground beef and Monterey Jack cheese. Fill your tortillas, about 1/3-1/2 cup each and roll up. I place them in the pan seam side down, which is not the traditional way, but what I do. Top with the remaining 1/3 can of enchilada sauce and your cheddar cheese. Spray a piece of foil and place sprayed side down over your enchiladas.

Bake at 350 degrees from fresh for about 45 minutes to an hour until warmed through and bubbly. From frozen, either thaw and bake the same way or give it an extra hour from frozen.