Beef enchiladas

adapted from Joanna Gaines' Magnolia Table cookbook

photo credit: https://feverishnews.com/beef-enchiladas-from-magnolia-table

1 medium onion, finely chopped
1 pound ground beef
1 tbsp chili powder
1 tsp ground cumin
salt
1/4 tsp freshly ground black pepper
8 oz canned or frozen green chiles
8-10 corn or flour tortillas
1 1/2 cups red enchilada sauce (I like Hatch organic brand from Whole Foods)
2 cups grated Mexican blend or sharp Cheddar cheese (about 8 oz)
1/4 cup thinly sliced green onions, for serving

Preheat the oven to 350 F.

In a large skillet, heat 1 tsp oil over medium heat. Stir in the onion and cook until it begins to soften, about 5 minutes. Add the beef and cook over medium-high heat, stirring often to break up the meat, until no longer pink, about 5 minutes. Stir in the chili powder, cumin, 1/2 teaspoon salt, and the pepper. Cook, stirring, for 1 minute. Remove from the heat and stir in the green chiles.

Spread 1/4 cup of the enchilada sauce in a 9 x 13-inch baking dish. Pour about 1/2 cup of the enchilada sauce onto a plate.

Working with one tortilla at a time, place it in the sauce on the plate to coat the bottom. Spread about 1/3 cup of the meat mixture down the center, sprinkle with a little cheese, and roll up the tortilla. Place it seam side down in the baking dish. Repeat to form a total of 8-10 enchiladas, nestling them against one another in the dish. Pour the remaining sauce over the rolls, then sprinkle the remaining cheese over the top.

Bake until browned on top and gently bubbling around the edges, about 30 minutes. Let stand for 10 mins.  Sprinkle with sliced green onions.