Enchiladas - cooking recipe

Ingredients

1 lb. ground beef
1 1/2 c. onions, ground fine
1 tsp. salt
1 tsp. pepper
3 c. shredded Cheddar cheese
18 to 24 corn tortillas
2 c. oil
1 (10 oz.) can enchilada sauce
1 (10 3/4 oz.) can mushroom soup
1 (10 3/4 oz.) can tomato soup (I use Ro-Tel tomatoes or green chili tomatoes)

Preparation

Combine meat, onions and one cup of cheese; mix.
Some cook this but I don't.
In a heavy skillet or your deep fryer, heat oil.
Using tongs, dip tortillas one at a time in hot oil for 10 seconds or just until limp.
Drain on paper towels.
Spoon a 1/4 cup meat mixture on tortilla; roll up and place seam down in a 9 x 13-inch baking dish.
Heat sauces and pour over top.
Cook at 350\u00b0 for 45 minutes; add cheese on top the last 15 minutes of cooking time.