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Enchiladas
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| 1 lb. | hamburger meat |
| 1 | onion, finely chopped |
| 1 can | enchilada sauce |
| 1 can | Cream mushroom soup |
| 1 can | cream chicken soup |
| 1 can | cheddar cheese soup |
| 16 | Flour Tortillas |
| 16 oz. | cheddar cheese, grated |
In a skillet brown onion with hamburger meat. In a large bowl combine enchilada sauce and 3 soups. Pour small amount of soup mixture in bottom of pan, spread out to cover bottom of pan. On a flour tortilla put spoonful of sauce and spread to cover one side of tortilla; add spoonful of hamburger meat in strip down center and add spoonful size pinch of cheese on top of meat. Roll tortilla up and put in pan. Continue to fill and roll tortilla’s until pan is full (I pack pretty tight). Pour remaining sauce over tortillas, covering all of them. Sprinkle any remaining hamburger meat on top of soup and cover with grated cheese. Bake at 350 to 375 for 45 to 60 minutes or until cheese is browned on top.
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