Beef and Cheddar Enchiladas

Sauce:
1/2 cup chopped onion
2 Tablespoons butter
1 can (1 pound) tomatoes
1 can (8 oz.) tomato sauce
1 Tablespoon chili powder
1 teaspoon each sugar and salt
1/8 teaspoon ground cloves

Beef Filling:
1 pound ground beef
1 package (1.25 oz.) taco seasoning

Enchiladas:
12 soft corn tortillas (10 oz.)
2 cups shredded cheddar cheese (8 oz.), divided
1 cup chopped onion

Sauce:
Saute onion in butter. Add remaining sauce ingredients. Simmer 10 minutes.

Filling:
Brown ground beef; drain off excess fat. Add taco seasoning mix and prepare meat mixture according to package directions.

Assembly:
Lightly brown each tortilla on both sides in a generously buttered skillet until heated through but not crisp. Evenly spoon filling, 1 cup of cheese and 1 cup of onion onto each tortilla. Arrange rolled tortillas seem side down in a 9X13 inch pan. Spoon enchilada sauce over rolled tortillas. Bake in a preheated 350 degree oven for 15 to 20 minutes or until heated through. Top with the remaining cheese during the last few minutes of baking.