Beef Enchiladas

1. 1

   In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13x9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.

2. 2

   Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months.

3. 3

   Cover and bake the remaining pan at 350u00b0 for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.

4. 4

   To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.