Enchiladas El Paso

Directions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, water, chili powder, salt and pepper.
2. Spoon about 1/3 cup meat sauce down the center of each tortilla. Top each with 2 tablespoons cheese. Roll up and place seam side down in an ungreased 13x9-in. baking dish. Top with the remaining meat sauce and cheese.
3. Cover and refrigerate overnight. Or cover and bake at 375° for 25 minutes. Uncover; bake 3-5 minutes longer or until heated through.
4. To use refrigerated enchiladas: Remove from the refrigerator 30 minutes before baking. Bake as directed.