Enchiladas made easy

It’s been so busy around here lately things seem to go at warp speed! Ever have days like that? With warmer days approaching and summer on it’s way school projects are coming to a close and we’ve been scrambling to get other things done as well. Days like this I need a quick dinner to put together and I thought this one a friend gave to me was worth sharing.
Instead of using the more spicy sauce you normally use with Enchiladas  this takes tomato paste. My kids enjoy this more but I still spice my own helping up more. Can’t help it, I like the spice!

Ingredients

1 pound of beef
1 can diced tomatoes ( 14 oz) Drained, save the juice for later use
1 can tomato paste (6 oz)
1 medium onion chopped up ( about a half a cup)
3 teaspoons chili powder
1/4 teaspoon pepper
about 10 flour tortillas ( the small 8 in ones)
2 cups four cheese shredded

*measure the tomato juice in a measuring cup and add enough water to make a total of 1/2 cup

Directions
 Brown the beef and cook onion in a large skillet until heated through. Drain any of the fat out. Stir in the the tomatoes, the paste and the tomato juice water mixture along with seasonings. Mix well.
Line large baking dish with foil and spray with baking spray. Take the tortilla’s and fill each one up with the beef mixture Roll up and place seam down. Finish the rest of the tortilla’s . Top with any remaining beef mixture and add cheese on top. Cover with foil and stick in the fridge or bake right away.
Oven at 350F and cool for 35-40 minutes. Uncover the dish for the last 5 minutes and serve right away.
You can freeze these, just take out about 45 minutes before you want to bake.