Mexican Enchiladas

Directions

1. 1
   Brown beef.
2. 2
   Combine nacho cheese soup and cream of chicken soup in a saucepan.
3. 3
   Heat.
4. 4
   Heat a small amount of oil in a fry pan.
5. 5
   Dip tortillas in oil to soften.
6. 6
   Drain on paper towel. Spoon beef on each tortilla; add a teaspoon of onion and sprinkle with sharp cheese.
7. 7
   Roll up and place in a casserole dish, seam side down.
8. 8
   Repeat for each tortilla.
9. 9
   Add green chilies to soups and pour over tortillas.
10. 10
    Bake at 350° for 25 to 30 minutes.