I like making this with TVP (textured vegetable protein); it has a lot less calories and fat that way. Still not a vegetarian dish though, due to the cream of chicken - it might work well with replacing cream of chicken with another can of cream of mushroom.

1 pkg flour or corn tortillas 1 medium onion, chopped 1 lb. hamburger meat or 1 cup textured vegetable protein, cooked and drained 1 can cream of mushroom soup 1 can cream of chicken soup 1 can mild enchilada sauce shredded sharp cheese shredded monterey jack cheese olive oil

Cook onion and hamburger meat (or TVP); drain grease. Add cream of mushroom, cream of chicken, and enchilada sauce; stir well, and cook on low heat for 5-10 minutes.

Fry tortillas in a small amount of olive oil, until they turn slightly brown. Drain each one on paper towels. Then take a tortilla and place a large tablespoon of the meat mixture in the middle. Sprinkle cheeses on top, roll up, and place seam side of tortilla down in a baking dish. Repeat for as many tortillas as you want to make. Then spread some of the remaining meat mixture on top of the enchiladas, and sprinkle again with cheese. Bake uncovered at 350° for 10 minutes or until cheese is bubbly.