All you need:

1 lb. lean ground beef
½ cup chopped green onion
1 teaspoon garlic powder
2 cups shredded Mexican cheese blend or cheddar cheese
2 cups chopped Roma (plum) tomatoes
1 cup frozen corn, thawed
1/3 cup uncooked rice
1 cup fresh salsa
Corn Tortillas
1 can Ortega Enchilada Sauce

All you need to do:

Cook rice according to package directions.  Set aside to cool.

Preheat oven to 375 degrees F.

In a medium skillet brown the ground beef over medium heat.  Break the chunks of beef into smaller pieces as it cooks.

In a large bowl, combine the beef, the rice, 1 ½ cups of the shredded cheese, the green onions, the garlic powder, the tomatoes, the salsa and the corn.

In either individual sized dishes or a large 13x9 baking dish, lightly spray the dish(es) with cooking oil.

Warm the corn tortillas, one at a time in a skillet for 3-5 seconds to prevent cracking when rolling.

Spoon the meat mixture down the center of the tortilla.  Roll up and place it seam side down in the baking dish. Repeat to fill the dish.

Spoon the enchilada sauce over the enchiladas.

Sprinkle with reserved shredded cheese.

Bake the enchiladas 15 minutes or until hot and cheese has melted.