2 lb. ground beef, cooked and drained
1 (10 oz.) can Rotel tomatoes
1 (15 oz.) can enchilada sauce
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
8-12 flour tortillas (depending on size)
1 cup grated cheese

Combine the cooked and drained ground beef with the can of Rotel, enchilada sauce, and Cream of Chicken and Mushroom soups.

Lay the tortillas in a oblong baking dish and fill them with the mixture then fold them.

Cook in a 375°F degree oven until heated through. Add cheese and return to oven until melted.

Submitted by: Lisa Clark