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1. Preheat oven to 350 F.
2. Brown beef and onion in skillet over medium heat. Cook until meat is no longer pink. Drain off excess fat.
3. In small bowl, combine enchilada sauce with mushroom and tomato soups.
4. Pour about 1 cup of the enchilada into each ungreased 13 x 9 inch baking dishes.
5. Stir in 1-1/2 cups of sauce into beef mixture. Set remaining sauce aside.
6. Spoon ¼ cup of beef enchilada mixture down center of each tortilla. Top with 2 tablespoons shredded cheese.
7. Roll tortillas tightly and place 10 enchiladas seam side down in each baking dish.
8. Top enchiladas with remaining sauce.
9. Cover each dish with foil and bake 25 to 30 minutes.
10. Uncover, and sprinkle with additional cheese. Bake 5 to 10 minutes longer or until cheese is melted, and begins to brown. |
