Beef Enchiladas

Serves 6-8
2 lb (1 kg)extra lean ground beef (as little fat as possible)
2 medium onions, chopped
4 Tbsp flour
2 1/2 cups (600 ml)    enchilada sauce (green) (not the same as green salsa) (2 standard cans)
1 lb (500 g)    sharp cheddar cheese, grated
A pack of CORN tortillas. Most mexican places make lots for cheap (Lonsdale Quay). I have a tortilla press cause i like to make more work for myself.

(SAUCE AND FILLING)
Brown ground beef and 1 chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown.
2 Add about 4 Tbsp of flour and saute until flour is completely incorporated into the meat mixture.
3 Add the enchilada sauce. Heat over low heat. If the mixture is too thick, add a little water. The consistency should be that of a thick gravy, but not soupy. Simmer over low heat for 20-30 minutes.
(ROLLED ENCHILADAS)
1 Rolled enchiladas are tougher to assemble, but more authentic. Have ready a large baking pan — we always use an oblong Pyrex pan.
2 One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften.
3 Lay the tortilla flat in the baking pan, spoon about 3 Tbsp (50 ml) of the enchilada sauce in a line down the middle, top with about 1 tsp (5 ml) chopped onion and about 3 Tbsp (50 ml) of grated cheese.
4 Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan. Repeat until the pan is full. This can get tricky (but it is possible) as the pan gets full. Assembling the enchilada outside of the pan is usually a messy disaster. Depending on the size of the pan and how tightly each enchilada is rolled, you can get 8-12 enchiladas in a pan. This recipe should make about 16-24 enchiladas.
5 Spoon enchilada sauce over the assembled enchiladas to thinly cover. Sprinkle generously with grated cheese. Bake at 425F or 220C for 20 min