BROWN ground chuck and onion in a large skillet, stirring until meat crumbles; drain. Return meat mixture to skillet. Add beans, salt and garlic powder; cook over medium heat, stirring constantly, until thoroughly heated. Set aside.
2
PLACE enchilada sauce in a saucepan. Cook over medium heat until thoroughly heated. Pour 1 cup sauce into a lightly greased13*9 inch baking dish; set dish and remaining sauce aside.
3
POUR vegetables oil in a depth of 1/2 inch into a large heavy skillet. fry tortillas. 1 at a time, in hot oil over medium heat 3 to5 seconds on each side or just until soft until softened. Brush tortillas lightly on each side with 1 cup sauce. Spoon 1/3 cup bean mixture down center of each tortilla: sprinkle each with 1 tablespoon cheese.Roll up tortillas: place seam side down in prepared side. Pour remaining sauce evenly over tortillas: sprinkle with remaining cheese.Bake at 350 for 15 minutes or until cheese melts and enchiladas are thoroughly heated. Yield 6 servings.
