1-1/4 lbs ground beef
1/3 cup chopped onion
1 can (15 oz) enchilada sauce
1 can (10-3/4 oz) condensed tomato soup, undiluted 
	(if doubling recipe use one can tomato soup and one
	 can cream of mushroom soup, undiluted)
10 flour tortillas (8 in), room temperature
1-1/2 cups (6 oz) shredded cheddar cheese
      

-In a large skillet, cook beef and onion over medium heat until meat is no longer 
 pink; drain. Combine enchilada sauce and soups; pour about 1 cup into ungreased 
 13x9x2in baking dish. Stir 3/4 cup sauce into beef mixture; set remaining sauce aside.
-Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons
 cheese. Roll up tightly; place 10 enchiladas seam side down in the prepared dish.
 Top with remaining sauce. Cover and bake at 350 degrees for 25-30 minutes. Uncover;
 sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
-Uncooked enchiladas can be frozen for up to 3 months. To use, thaw in the refrigerator
 overnight then bake as directed.

(Simple & Delicious Sept/Oct 07)