Note: This recipe makes two batches of enchiladas. I usually bake one and freeze one for later use. (Which makes it nice for those busy days!) See below.
|2 1/2 pounds ground beef or ground turkey|
|1 medium onion, finely chopped|
|2 cans (15 oz. each) enchilada sauce|
|1 can cream of mushroom soup|
|1 can tomato soup|
|20 flour tortillas|
|2 1/2 cups (10 oz.) shredded cheddar
To use frozen enchiladas: Thaw in the refrigerator overnight. When ready to cook, follow the last two steps above.
From The Kitchen Of: Shelley Totter ~ Church of Christ, Frisco, TX