WEEKNIGHT ENCHILADAS
Steps:
- Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla, sprinkle with some of the cheese. Roll up tortillas, place, seam side down, in a greased 13x9 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. If desired, serve with sour cream, olives and lettuce.
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