1 lb. hamburger
2 cans tomato soup
1 can mild enchilada sauce
2 dozen corn tortillas
Grated cheese
Onions

Brown hamburger, grate the cheese, chop the onions. In Crisco oil, quickly fry the tortillas one at a time. (Approximately 10 seconds for total of both sides.) Put it on a plate; put hamburger, onion and cheese inside and wrap tortilla up and put in 9"x13" pan. Heat soup and sauce together. Pour over enchiladas and sprinkle cheese on top. Bake at 350 degrees for 15 minutes. Yield: 12 to 15 enchiladas. Serve with Spanish rice.