Show Us Your Life-Favorite Recipe

I'm linking up with Kelly over at Kelly's Korner Blog for her "Show Us Your Life" favorite recipe.  I had bought the fixings to make enchiladas earlier in the week, so I decided to share the recipe here! I learned to make enchiladas years ago by watching my mom make them. (Ingredients listed at the end)
So, first off, chop up an onion and 3-4 cloves of garlic.  Begin browning your hamburger meat-I used about 4 lbs of meat today since I was making enough enchiladas to share.

Add the chopped onions and the garlic to the hamburger meat.  I also salted and peppered the meat a bit.  After the meat is browned, drain on paper towels and put it back in the pan.  Add the taco seasoning and the amount of water that it calls for.  I used 4 packages of seasoning since one package seasons 1 pound of meat.  If you prefer, you can make up your own seasoning using chili powder, cumin, cayenne and whatever else suits your fancy.  I like easy, so I used the prepared seasoning.  Let it simmer until most of the water cooks out-you don't want it too wet. Drain the meat again and get ready to assemble your enchiladas!

Gather the rest of the ingredients (enchilada sauce, tortillas, and grated cheese) and I just make an assembly line to make it easier to put together.  

I pour the enchilada sauce in a shallow pie plate.  I put the grated cheese in one as well so that I'm not putting messy hands, and they will get messy, inside the cheese container.  Now, you're ready to get to the nitty-gritty!  Dip a corn tortilla in the enchilada sauce and place it on a cutting board.  Add a couple of spoonfuls of the meat and top with cheese.  Roll up the tortilla and place in a baking dish. Don't overfill or the tortillas won't stay rolled up. You'll see what I mean!  Continue on until you run out of ingredients.  While you're assembling them, open up a can of chili, with or without beans, and have it heating on the stove. For the amount I made today, I used two big cans of chili, but normally I just open up one small can and then another if needed.

 After you're done rolling up all of the tortillas,  top each pan with chili and a sprinkle of grated cheese.

Andddd, 30 enchiladas later...I was tired!!  I made enough to be able to share with my mom and one of our neighbors and then I've got several pans to freeze for us for later.  Bake at 350 for 20-30 minutes until everything is heated throughout and the cheese is melted. If you make a large batch, you can freeze them without baking them at this time. Just thaw and heat up when you need them.

Plate it up and enjoy!  I also served refried beans and Knorr's taco rice.  Chips and salsa are a great addition too!  I hope you'll try them and let me know what you think. 
Ingredient list:
2 lbs. of ground beef (I used 4 lbs today since I was making a ginormous about)
Salt & pepper to taste
Onion
Garlic cloves
2 pkgs. Taco Seasoning
1-2 cans of Enchilada Sauce
Grated Cheese
Corn tortillas
2 cans of Chili-with or without beans, your choice
Extras-sour cream, jalapeños