Weeknight Enchiladas

Name: Weeknight Enchiladas
Ingredients: 1 lb. ground chuck; 1 small onion, chopped; 1 10 3/4 oz. canned tomato soup, undiluted; 1 10 oz. can mild enchilada sauce; 8 (7 or 8 in.) flour tortillas; 2 c. shredded Cheddar cheese, divided; Sour cream, lite; Sliced ripe olives

8 ingredients

3 steps

Ingredients

1 lb. ground chuck
1 small onion, chopped
1 10 3/4 oz. canned tomato soup, undiluted
1 10 oz. can mild enchilada sauce
8 (7 or 8 in.) flour tortillas
2 c. shredded Cheddar cheese, divided
Sour cream, lite
Sliced ripe olives

Directions

1

Cook beef and onion in a large skillet over medium-high head until meat is browned, stirring until it crumbles; drain and return to skillet.
2

Stir soup and enchilada sauce into mixture. Spread 1/4 c. meat mixture onton each tortilla; sprinkle tortillas evenly with 1 c. cheese. Roll up; place, seam side down, in a greased 13 x 9 baking dish. Pour remaining meat mixture over tortillas.
3

Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cup cheese; bake 5 more minutes until cheese melts. Serve with sour cream and olives.