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 with the beef mixture. Roll them up and place seam side down in the baking dish.

Once rolled, pour the rest of the enchilada sauce over the tortillas. Cover in cheese to your heart's content.

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

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

After cooking the beef, let it cool completely before assembling. Pour a little enchilada sauce on the bottom of the pan.

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

Preheat the oven to 350F degrees. Cover the dish in foil and bake for 20-25 minutes until warmed throughout. Remove cover & cook for an additional 3-5 minutes until cheese is melted.

After cooking the beef, let it cool completely before assembling. Pour a little enchilada sauce on the bottom of the pan.

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

When baking, preheat the oven to 350F degrees. Remove plastic wrap and cover with aluminum foil. Bake for 30 minutes until cooked through. Uncover and bake an additional 5-10 minutes until cheese is melted.