Ingredients
1 ½ cups cooked shredded beef
1 ½ cups shredded sharp cheddar cheese, divided usage
½ cup chopped onion
1 can (10 ¾ oz) condensed cream of mushroom soup
1 can (10 ¾ oz) condensed tomato soup
1 cand (10 oz) mild enchilada sauce
12 corn tortillas
Directions
Combine beef, ½ cup cheese and onion; set aside. Combine soups and enchilada sauce. Dip tortillas in hot oil to soften, a few seconds on each side. Top each tortillas with one heaping tablespoon of meat mixture; roll up. Place seam side down in 13x9-inch baking dish. Pour sauce over and top with remaining cheese. Bake in 350F preheated oven for 25 to 30 minutes.
Makes 6 servings
Refrigerate unused portion in airtight container.