Delicious Enchiladas

These enchiladas are ridiculous. Just when you think they can't get any more decadent...they do. A real crowd pleaser! They are very good the next day, also. Make them soon!

Enchiladas:

1 pkg. 10-inch flour tortillas

1 small onion, chopped

1 lb Velveeta (or American)

1 lb Cheddar Cheese*

1 lb. hamburger meat

1 can Ro-Tel tomatoes

Chili Sauce:

1 lb. hamburger meat

1 small onion, chopped

1 (6 oz.) can tomato sauce

1 pkg Williams Chili Seasoning

Brown 2 lb.s meat with onions. Drain fat and set aside. Wrap tortillas in damp paper towels and microwave for one minute or until soft. Grate Cheddar cheese. Using a 9x13-inch baking dish, put 2 Tbsp hamburger meat and 1 Tbsp of Cheddar cheese in each tortilla, roll up and place in dish. Make chili with remaining meat. Pour chili on top of rolled up enchiladas. Melt Velveeta cheese and add Ro-tel. Stir until smooth. Pour on top of enchiladas. Bake at 350 for 30 to 35 minutes or until bubbly.

*I usually do double the cheese (2lbs.) I put at least 2 Tbsp. in each enchilada and top the whole thing with grated cheese just before putting in the oven. Why not?