Easy Enchiladas

When I had my second child my friend brought me this for dinner one night. We fell in love with it! If I would have found this recipe on my own I might not have tried it because the sauce ingredients seem like an odd combination to me, but it's very yummy, I promise. And I know, the picture doesn't make it look too appetizing but trust me, it is! I've done a few things differently so I'll mark those in a different color so you can see both the original and my variation.

EASY ENCHILADAS

1 lb groud beef or turkey (I use shredded chicken)
1/2 diced onion (I omit this, at least in the hubby's and kids')
2-3 cups shredded cheese (I use mexican blend) (Cheddar works fine too but mexican is best)
1 can cream of mushroom soup
1 can tomato soup
1 can enchilada sauce (I usually use a larger can of this)
corn tortillas (or flour since the hubby doesn't like corn ones)

I sometimes double the sauce depending on how much chicken I make.

Brown beef & onion. Season to taste with salt & pepper. Drain. Stir in 2 cups cheese.

Mix soups & enchilada sauce in a large bowl. Soften tortillas by heating for 10-15 seconds per side on hot skillet. (You probably should do this for corn tortillas but I don't for flour tortillas.) (I do this one at a time while filling them). Spread 1 cup of soup mixture in the bottom of a 9x13 inch pan. Fill tortillas with one heaping tablespoon of meat mixture and roll up. Place in pan seam side down. Roll as many tortillas as needed to fill pan and use up meat mixture.

Cover with remaining sauce and cheese. Bake covered at 350 for 30-40 minutes until cheese is melted and sauce is bubbly.

This freezes beautifully too, with or without the sauce on it already. I made one dish last night and had enough extra to put another dish in the freezer.