Categories: Main Dish
Ingredients
- 2-1/2 lbs. ground beef
- 2/3 C chopped onion
- 2 cans (15 oz. each) enchilada sauce
- 1 can cream of mushroom soup, undiluted
- 1 can tomato soup, undiluted
- 20 flour tortillas (8 inches), room temperature
- 2-1/2 C shredded cheddar cheese
- additional shredded cheddar cheese
Directions
-
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 each into two ungreased 9 × 13 pans. Stir 1-1/2 C of sauce into beef mixture; set remaining sauce aside. Spoon 1/4 C beef mixture down the center of each tortilla; top with 2 T cheese. Roll up tightly; place 10 enchiladas, seam side down in each prepared dish. Top with remainng sauce. Cover and freeze one pan. Cover and bake the remaining pan at 350 degrees for 25 – 30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.