Mexican Enchiladas - cooking recipe

Ingredients

1 lb. ground beef
12 flour tortillas (small size)
1 medium onion, diced
8 oz. sharp cheese, shredded
1 c. nacho cheese soup
1 c. cream of chicken soup
1 small can chopped green chilies

Preparation

Brown beef.
Combine nacho cheese soup and cream of chicken soup in a saucepan.
Heat.
Heat a small amount of oil in a fry pan.
Dip tortillas in oil to soften.
Drain on paper towel. Spoon beef on each tortilla; add a teaspoon of onion and sprinkle with sharp cheese.
Roll up and place in a casserole dish, seam side down.
Repeat for each tortilla.
Add green chilies to soups and pour over tortillas.
Bake at 350\u00b0 for 25 to 30 minutes.