Vickery Enchiladas

12 soft corn tortillas

1 sm onion chopped

1 lb lean ground beef or 2-3 chicken breasts

2 16 oz cans refried beans

1 pkg Old El Paso low sodium taco seasoning

2 cans Old El Paso Enchilada Sauce

sour cream

cheddar cheese

chopped lettuce

1 large tomato chopped

For beef enchiladas, brown ground beef, drain. Add beef, 1/2 taco seasoning package and 3/4 cup water. Bring to a boil, reduce heat and simmer until thickened, about 5 minutes.

For chicken enchiladas, parboil chicken breasts, drain and cup cooked chicken into small strips. Sprinkle cut chicken with 1/2 package taco seasoning.

Microwave chopped onion for 1 minute on high.

Mix refried beans and 1/2 package of taco seasoning in a microwave dish, and cook on high for 3 minutes or until hot.

Pour 1 can of enchilada sauce in a 13 x 9 baking dish. Assemble enchiladas by dividing meat over the corn tortillas, top with cooked onion and refried beans, and cheddar cheese. Roll tortillas and place in backing dish. Top with 1 can of enchilada sauce and sprinkle with cheddar cheese. Cook at 375 degrees for about 20 minutes or until hot and bubbly.

Serve with sour cream, chopped lettuce and chopped tomato. Serves 6.