20 med. tortillas
1 1/2-2 lbs. ground beef
2 pkgs. taco seasoning
1 can Rotel tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. chopped onion
12 oz. grated cheese
8 oz. sour cream

Brown beef; add seasoning according to package. Dip tortillas in hot oil to soften. Drain with paper towels. Grease Pyrex baking dish. Fill tortillas with meat, cheese and onion. Roll and place in pan.

Mix soups, tomatoes and sour cream in blender. Pour mixture over enchiladas. Sprinkle cheese on top. Bake at 350 degrees for 25-30 minutes until top is bubbly and cheese is melted.