Quick Enchiladas
| 1 lb. ground chuck | 1 small onion, chopped |
| 1 (10 3/4-ounce) can cream
of mush. room soup, undiluted |
2 (4.5-ounce) cans chopped green |
| chiles, undrained and divided | |
| 8 (8-inch) flour tortillas | 1 (8-ounce) pkg. shredded mexi cheese |
| 1
(10 3/4-ounce) can cheddar cheese soup, undiluted |
Brown
Brown ground chuck and onion in a large skillet, stirring until meat crumbles; drain. Stir in mushroom soup and 1 can green chiles.
Spoon
Spoon 1/2 cup beef mixture down center of each tortilla; sprinkle each with 2 1/2 tablespoons cheese blend. Roll up tortillas, and place each, seam down, in a lightly greased 13 x 9 x 2 inch baking dish. Pour cheddar cheese soup over tortillas.
Drain
Drain remaining can green chiles; sprinkle chiles and remaining 3/4 cup cheese over soup.
Cover
Cover and bake at 350 degrees for 20 minutes; uncover and bake 5 additional minutes. Serve with salsa. Yield: 4 servings.
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