Weeknight Enchiladas

Prep: 7 minutes Cook: 29 minutes
1 lb. ground chuck
1 small onion, chopped
1 (10 ¾ ounce) can tomato soup, undiluted
1 (10 ounce) can mild enchilada sauce8
(7-8 inch) flour tortillas
2 cups shredded Cheddar Cheese, divided

Cook beef and onion in a large skillet over med-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread ¼ cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9x2 inch baking dish. Pour remaining meat mixture over tortillas.Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired. Yield: 4 servings

***I prefer corn tortillas, but then you have to use hot oil to make them pliable. A also use co-jack cheese, not cheddar, and I use El Pato enchilada sauce…it’s the best!