1 1/2 c. cooked shredded roast beef
1 1/2 c. shredded Cheddar cheese, divide usage
1/2 c. onion
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed tomato soup
1 (10 oz.) can Old El Paso mild enchilada sauce
12 corn tortillas

Combine beef, half of cheese and onion; set aside. Combine soups and enchilada sauce. Dip tortillas in hot oil to soften a few seconds each side. Top each tortilla with 1 heaping tablespoon of meat mixture. Roll up. Place seam side down in 9x13 inch baking dish.

Pour sauce over and top with remaining cheese. Bake at 350 degrees in preheated oven 25-30 minutes. Makes 6 servings.

Spice up sauce with favorite Mexican spices. We use cumin, red pepper, and chopped jalapenos. Top with sour cream.