Preheat your oven to 350 degrees.
Brown your ground beef and onion together in a pan over medium-high heat.
Once the meat has browned, add in the taco seasoning and water. Allow to thicken.
Next add in your 1/4 cup enchilada sauce, sour cream, and cheese and stir to combine.
Take a few spoonfuls of the enchilada sauce and spread on the bottom of a 9 x 13" pan so the enchiladas don't stick. I also spray it first.
If you're using corn tortillas, microwave them for about 30 seconds in a wet paper towel to soften them. Flour tortillas should be fine without this step.
Scoop the meat into the tortillas and repeat until your pan is full.
Pour the remaining sauce over the top and spread evenly.
Bake for 15-20 minutes or until the sauce is bubbling.
Top with cilantro, avocado and dollops of sour cream.
Enjoy with a big salad and rice.
