3 cups beef prepared in the dried style of Carne Seca
1/2 medium onion, minced
8 thin 8- to 10-inch flour tortillas
3 cups Chile Colorado, warmed
3 ounces Monterey jack cheese, grated
3 ounces mild Cheddar cheese, grated

Preheat oven to 350 degrees F. Grease a baking dish.

In a bowl, combine the beef with the onion. With tongs, dip a tortilla in the chile sauce to lightly coat it. Lay the tortilla on a plate, sprinkle about 6 tablespoons of the beef mixture down the center of it, and roll it up snugly. Transfer the enchilada to the baking dish. Repeat with the remaining tortillas and filling. Top the enchiladas with the remaining chile sauce and sprinkle the cheese over the sauce. Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce and cheese are bubbly.

With a large spatula, serve 2 enchiladas per person.

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