1 1/2 c. cooked shredded beef or 1 lb. ground beef
1 1/2 c. shredded cheese (Cheddar or Colby)
1/2 c. chopped onion
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (10 3/4 oz.) condensed tomato soup
12 corn tortillas
1 can (10 oz.) mild enchilada sauce

Combine beef, 1/2 cup cheese and onion; set aside. Combine soups and enchilada sauce. Dip tortillas in hot oil to soften, a few seconds on each side. Top each tortilla with one heaping tablespoon of meat mixture; roll up.

Place seam side down in 13x9 inch baking dish. Pour sauce over and top with remaining cheese. Bake in 350 degree F. preheated oven for 25-30 minutes. Makes 6 servings.