Weeknight Enchiladas

1. 1

   Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled; drain and return to skillet.

2. 2

   Stir soup and enchilada sauce into meat mixture. Season to taste with salt and pepper. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas, place, seam side down, into 9x13 pan. Pour remaining meat mixture over tortillas.

3. 3

   Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cheese, bake 10 more minutes. Serve with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.