Weeknight Enchiladas

Name: Weeknight Enchiladas
Ingredients: 1 lb ground beef; 1 small onion, chopped; 1 (10 3/4 ounce) can tomato soup; 1 (10 ounce) can enchilada sauce (I use medium); salt; pepper; 8 (8 inch) flour tortillas; 2 cups shredded cheddar cheese or 2 cups monterey jack cheese; sour cream

9 ingredients

3 steps

Ingredients

1 lb ground beef
1 small onion, chopped
1 (10 3/4 ounce) can tomato soup
1 (10 ounce) can enchilada sauce (I use medium)
salt
pepper
8 (8 inch) flour tortillas
2 cups shredded cheddar cheese or 2 cups monterey jack cheese
sour cream

Directions

1

Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled; drain and return to skillet.
2

Stir soup and enchilada sauce into meat mixture. Season to taste with salt and pepper. 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.
3

Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cheese, bake 10 more minutes. Serve with sour cream.