Weeknight Beef Enchiladas - beef, tomato soup, enchilada sauce, tortillas and cheese - make ahead of time and refrigerate or freeze. These are always a hit at our house! We never have any leftovers!! #mexican #casserole #freezermeal
1(10.75-oz)can tomato soup
1(10-oz)can mild enchilada sauce
8(7-8 inch) flour tortillas (I use whole-wheat)
2cupsshredded Cheddar or Monterey Jack cheese
Preheat oven to 350ºF.
Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled; drain and return to skillet. Stir soup and enchilada sauce into meat mixture.
Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas, place, seam side down, into 9x13 pan.
Pour remaining meat mixture over tortillas.
Cover and bake for 20 minutes. Uncover and sprinkle with remaining cheese, bake 5 more minutes.