January's Enchiladas

1 doz. tortillas-corn or small flour tortillas
1 lb. hamburger, browned and drained
1/2 diced onion cooked with hamburger (optional)
2 cups Pace or other favorite salsa
1 cup (small can) tomato sauce
lots of grated cheese

In a small saucepan, stir and warm the salsa and tomato sauce.
The best way is to fry the tortillas in oil for a few seconds on each side, remove and dip in the salsa or spoon salsa on the tortilla on a plate and fill with 2 T. meat, lots of cheese, roll up and place seam-side down in a 9" x 13" pan spayed with Pam and the bottom covered with a thin layer of salsa mixture. When they are all in the pan, spoon the rest of the salsa over the tops (if not enough salsa, make some more it may really take 3 cups and a 15 oz. can of tomato sauce because I never only made 12 and never measured!). I like each enchilada covered in sauce and then sprinkle more cheese over the salsa. Bake at 350 degrees until cheese is melted, about 15-20 minutes. Check them so they don't dry out, but if they do, spoon a little more warmed up salsa over the top. Leave out the meat and you have great cheese enchiladas. Serve with diced tomatoes and thin-sliced lettuce and diced avacados or guacamole and sour cream if you like.

Or, warm the tortillas in the oven and fill each one with the meat and cheese and so forth. It saves a few calories but they don't hold together as well. They still taste fine, though.