Rachael's Enchiladas

What you need:
1 lb Ground beef
2 t ground cloves
2 cloves garlic, minced
6-8 whole wheat tortillas (Rachael recommends whole wheat because they don’t get as soggy as nonwhole wheat)
2 c cheddar cheese
2 sm cans or one big can of red enchilada sauce (Rachael recommends the authentic kind found on the Mexican aisle)
1 sm can of diced chiles (depending on how you like heat you can fluctuate with this. Last night I didn’t use a can but instead put our homegrown hot peppers chopped up in it)
1 diced onion

What you need to do:
Brown meat and drain, add onions, cloves and garlic until onions are pretty cooked. Toss mixture with peppers (either the can or the freshly chopped). You aren’t cooking them, just tossing ingredients together. In a large casserole dish (sprayed with Pam), place tortilla shell and fill with ground beef/onion mixture, tightly roll it, then move to the next shell until you have all rolled up in a line in the dish. Top with enchilada sauce and cheddar cheese. Back at 350 for 25-30 minutes or until cheese is melted and bubbly.

Optional Toppers: Fresh chopped tomatoes, fresh chopped chives, sour cream