2 lbs. hamburger
1 can Old El Paso Enchilada Sauce
1 can golden cream of mushroom soup
1 can diced green chilies
1 lb. Velveeta cheese
1 onion
12 tortilla shells (flour)

Brown hamburger and diced onion; drain. Pour in can enchilada sauce; simmer. Melt on low heat the mushroom soup, green chilies and cheese. Lay tortilla shells (flour) on plate. Put 2 tablespoons of hamburger mixture, roll up, put in pan. Cover with cheese sauce. Bake 25 minutes at 300 degrees.