Ingredients:
1 lb lean ground beef
1/2 cup onions, chopped
2 cups shredded cheddar cheese or 2 cups monterey jack cheese
8 8-inch flour tortillas
1 cup condensed tomato soup
1 cup condensed cream of mushroom soup
1 cup salsa
Directions:
Preheat oven to 350 F.
Brown the meat in a heavy nonstick skillet over medium high heat.
Drain excess drippings.
Combine meat with onion and 2/3 cup cheese.
Warm the tortillas according to package directions to soften.
Put some filling down the middle of each tortilla and roll up.
Place the enchiladas in a 9″x13″ baking dish.
Combine the soups and salsa in a bowl.
Pour over enchiladas and spread evenly.
Sprinkle with remaining cheese.
Bake about 20 minutes or until heated through, bubbly and cheese has melted.
Servings: Serve
Time preparation: 15 min.
Time total: 40 min.