Can double for 2 pans, and freeze one pan for up to 3 months. To use frozen enchiladas, thaw in refrigerator overnight and bake as directed.

-1 lb. ground beef -1/2 onion; chopped -1 can (15 oz) enchilada sauce -1/2 can condensed cream of mushroom soup; undiluted -1/2 can condensed tomato soup; undiluted -8-10 flour tortillas -1 1/2 cup shredded cheddar cheese + extra

In skillet, cook beef and onion; drain. Combine enchilada sauce and soups; pour about 1/2 cup into ungreased 13x9in baking dish (enough to cover the bottom). Stir 3/4 cup sauce into beef mixture; set remaining sauce aside. Spoon 1/4 cupfuls of beef mixture into tortillas; top with 2 TBS. of cheese. Roll up tightly; place tortillas seam side down in dish. Top with remaining sauce. Cover and bake at 350F for 25-30 minutes. Uncover, sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.