Tex-Mex enchiladas

1 lb hamburger meat
1/2 yellow onion (diced)
2 cans of Old El Paso enchilada sauce
1 can Cream of Mushroom soup
12-14 yellow corn tortillas
Block of mild chedder (shredded)
vegetable oil

Pour some oil in a small skillet heat over med heat. Add tortilla cooking just a few seconds till soft, drain on paper towel, continue till all tortillas are softened.

While tortillas are cooling, brown hamburger and onion in a separate skillet. Drain meat and grab a tortilla fill with 2-3 tbls of meat add a little cheese and roll up. Place rolled tortillas in a 13x9 inch pan(single layer).

In a large bowl mix Cream of Mushroom soup and enchilada sauces till well combined, pour over rolled tortillas and top with cheese ( as desired)

Bake in a 350 degree oven till Cheese is melted.

Serve with refried beans, spanish rice or salad