Step 1

Combine the ground beef, onion and garlic in a skillet over medium high heat and cook until no longer pink, crumbling the meat with a wooden spoon. Drain any excess fat and return skillet to stove top.

Step 2

Add in the enchilada sauce* and let simmer about 10 minutes.

Step 3

Meanwhile heat another skillet over medium high heat and add the vegetable oil. Once hot, add the corn tortillas, one at a time or if the skillet is large enough add more, so they are not over lapping. Fry the tortillas for about 1 minute (until lightly golden brown) and then flip, cook on the opposite site until lightly golden brown. Remove from skillet and drain on a paper towel lined plate.

Step 4

To serve the flat enchiladas, scoop some of the meat mixture onto the tortilla and sprinkle with the shredded cheese. Top with any additional topping you'd like and enjoy!