Chili And Enchiladas - cooking recipe

Ingredients

1 medium onion
1 (1 3/4 oz.) envelope chili seasoning mix
1 (14 1/2 oz.) can diced tomatoes
1 (4.5 oz.) can chopped green chilies, divided
8 to 10 (6-inch) flour tortillas
1 lb. ground chuck
1/2 c. water
1 (16 oz.) can kidney beans, rinsed and drained
1 (8 oz.) can tomato sauce
2 c. (8 oz.) shredded sharp Cheddar cheese, divided

Preparation

Chop onion, reserving half for filling.
Cook beef and remaining onion in a large skillet over medium-high heat, 5 to 6 minutes, stirring until beef crumbles and is no longer pink; drain and return to skillet.