Weeknight Enchiladas

1. 1

   Cook beef and onion in a large skillet over medium-high head until meat is browned, stirring until it crumbles; drain and return to skillet.

2. 2

   Stir soup and enchilada sauce into mixture. Spread 1/4 c. meat mixture onton each tortilla; sprinkle tortillas evenly with 1 c. cheese. Roll up; place, seam side down, in a greased 13 x 9 baking dish. Pour remaining meat mixture over tortillas.

3. 3

   Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cup cheese; bake 5 more minutes until cheese melts. Serve with sour cream and olives.

No additional tips available.