Beef Enchiladas
1-1/2 cups cooked ground beef
1 cup chopped onion
1 can cream mushroom soup
9 to 12 tortillas (I used flour your choice - see below if using corn tortillas**)
3 cups - divided shredded cheddar cheese
10 oz. can tomato soup
28 oz. can medium heat enchilada sauce (green)****

Combine meat, 1 1/2 cups cheese, tomato soup and onion; set aside. In separate bowl,
combine mushroom soup and enchilada sauce. Divide meat mixture (about 1/2 C per tortilla) among tortillas and roll up. Place seam side down in a 13x9 pan. Pour sauce over and sprinkle with reserved cheese. Bake at 350 about 25 mins.

**Using corn tortillas is traditional and especially delicious, but you have to prepare them
properly. The best way is to use a cast iron skillet with a little oil and heat each corn tortilla a minute or two (it will blister a little bit) on each side. If that's too much work, just dip them in sauce before rolling. My Hispanic friends tell me it's just to make them "soft".

****Becuase I live in Colorado we have wonderful access to a variety of Mexican food. You may not be able to get green enchilada sauce where you live, you can use red (which is actually more traditional) - it's just a tomato base - so you'll have a more tomato sauce base. It also won't have much heat to it. I would suggest using 2 or 3 cans of rotel tomatos (and mix that with the cream of mushroom soup) or even a good size jar of salsa. Another note, I paid $3.89 for a can of green enchilada sauce - OUCH! I'm going to start making my own, and I'll post that in the future.

NOTE: You could easily use chicken in this recipe. Also, I have been to many potlucks where they stuffed the enchiladas with cheese and onion (no meat) and they are DELICIOUS! Meatless makes a great side with tacos.