Ingredients:

•         1 lb    Ground Beef**
•      1 cup    Onions diced
•      1 Tbs    Taco Seasoning
•       3 tbs    Salsa
•     2 cups    Mexican Blend Shredded Cheese
•  2 gloves    Garlic, minced
•     ½ cup    Green Onions finely chopped
•             4    Flour Tortillas, 8 inch
•                   Enchilada Sauce. recipe below
•                   Sour Cream

** Could be replaced with Chicken Breast pieces

Sauce:

•       1 tbs    Vegetable Oil
•       2 tbs    Onion, minced
•  2 gloves    Garlic, minced
•    1½ tsp    Chili Powder*
•      ⅛ tsp    Basil, dried*
•      ⅛ tsp    Oregano, dried*
•      ⅛ tsp    Black Pepper*
•      ¼ tsp    Cumin, ground*
•      ½ tsp    Parsley, dried, crush before adding*
•       8 oz     Tomato Sauce, can
•     ¼ cup     Chunky Salsa, medium
•   1½ cup     Water

Directions:

Measure all dry Sauce ingredients* in a small bowl and get all Sauce ingredients ready.
In a sauce pan saute the garlic and onions in oil for a couple minutes, to release the flavor. Add all other ingredients and stir together.
Bring to a boil and simmer for 15 minutes. Sauce should be somewhat thickened.

While the Sauce simmers, fry the Ground Beef seasoned with the Taco Seasoning, add the onions and the Salsa and fry until onions get glassy.

Cover the bottom of a 8×8 inch ovenproof Glass Casserole Dish with some sauce.
Fill each tortilla with a few spoonful of the Ground Beef mixture, cover with cheese and sprinkle on some green onions. Roll up and place seam side down next to each other into the casserole dish.
Left over meat can be mixed into the Sauce and spooned over the tortilla rolls.
Bake in heated oven for 25 minutes at 375ºF.
Remove from oven and sprinkle generously with cheese.
Bake in oven for another 5 minutes until cheese gets a little brown.

Remove from oven, sprinkle with some chopped green onions and let sit for a few minutes before serving.