Enchilada

18 small flour tortillas

2 -3 lbs ground beef

½ teaspoon onion powder

½ teaspoon garlic powder

½ cup shredded cheddar or Colby & Monterey Jack

2 - 15 ounce cans tomato sauce

3 Tablespoons parsley

½ teaspoon oregano

2 Tablespoons chili powder

¾ teaspoon cumin

1/8 teaspoon black pepper

½ cup shredded cheddar or Colby & Monterey Jack

Brown ground beef with onion powder and garlic powder, drain.  Mix in a saucepan, tomato sauce, parsley, oregano, chili powder, cumin and pepper, simmer while meat is cooking.  Add about 1 cup of sauce to meat (til it taste good). Stir in ½ cup cheese.  Put about ¼ cup meat onto the center of a small flour tortilla and roll tightly and place in a 9 x 13 pan.  You should get about 18 depending on how much meat used.  Pour remaining sauce over Enchiladas and sprinkle with ½ to 1 cup cheese.  Heat in a pre-heated oven 350 degrees for 20 minutes.