Easy Enchiladas

Note:  This recipe makes two batches of enchiladas.  I usually bake one and freeze one for later use. (Which makes it nice for those busy days!)  See below.

	2  1/2 pounds ground beef or ground turkey
	1 medium onion, finely chopped
	2 cans (15 oz. each) enchilada sauce
	1 can cream of mushroom soup
	1 can tomato soup
	20 flour tortillas
	2  1/2 cups (10 oz.) shredded cheddar cheese In a skillet, cook beef and onion until meat is no longer pink; drain. Combine enchilada sauce and soups; pour about 1 cup each into two ungreased 13x9 baking dishes. Stir 1  1/2 cups sauce into beef mixture; set remaining sauce aside. Spoon 1/4 cupfuls beef mixture down the center of tortillas; top with 2 tbsp. cheese. Roll up tightly; place 10 tortillas seam side down in each dish. Top with remaining sauce. Cover and bake at 350 degrees for 25 - 30 minutes. Uncover and sprinkle with additional cheese.   Bake 5 minutes longer, until cheese is melted. To use frozen enchiladas: Thaw in the refrigerator overnight.  When ready to cook, follow the last two steps above.

From The Kitchen Of:  Shelley Totter  ~ Church of Christ, Frisco, TX