Heat a pan with avocado oil at medium high heat.

Add in diced onion, ground beef, green chilis and taco seasoning. Saute until browned and just about cooked through.

Add in about ½ the bag (8oz) of enchilada sauce. Mix together and let simmer on low for a few more minutes until the beef is cooked through.

Use 4-6 tortillas and fill each tortilla with the beef mixture. Roll them up and place them seam side down in an oven-safe baking dish.

Once rolled up, pour the rest of the enchilada sauce over the tops. Cover in cheese.

Bake at 350F degrees for 8–10 minutes or until cheese is all melted.

Serve with a sprinkle of cilantro, and maybe some salsa, avocado, sour cream, and romaine.

Let the cooked beef cool completely before assembling. Pour a little enchilada sauce on the bottom of the pan.

Fill tortillas and lay into the pan. Cover with more enchilada sauce and cheese. Store in the fridge for up to 24 hours before baking.

When ready to bake, preheat oven to 350F. Cover the dish with foil and bake for 20-25 minutes. Remove cover & bake for an additional 3-5 minutes until cheese is fully melted.

Let the cooked beef cool completely before assembling. Pour a little enchilada sauce on the bottom of your pan.

Fill tortillas and lay into the pan. Cover with more enchilada sauce and cheese. Cover with plastic wrap then foil. Freeze for up to 3 months.

When ready to bake, preheat oven to 350F. Remove plastic wrap, cover with foil. Bake for 30 minutes, then uncover and bake an additional 5-10 minutes until cheese is melted.