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Pre-heat your oven to 400F.
Pour a half cup of the enchilada sauce into a baking tin, and warm up your batch of prepared Mexican-style beef in a pot.
Soften the tortillas by dipping them for 20 seconds in medium hot oil in a skillet. You don't want them crisp, just easy to roll.
Use tongs to take the tortillas out of the oil and dip them in the enchilada sauce and put them on a large platter. Set them aside to cool a little or you'll burn your fingers rolling the enchiladas.
Using a slotted spoon add a scoop of hot ground beef to each tortilla, roll them up, and, holding them carefully so as not to spill the beef, place them, seam-side down, in an oven-proof dish.
When you have all the enchiladas in your oven-proof pan, ladle the rest of the enchilada sauce over them, sprinkle them with chopped onion and grated cheese, and place the lot in a pre-heated 400° oven for 10 minutes until the cheese is melted and the sauce is bubbling.