1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. milk
2 1/2 c. shredded cheese
1 lb. beef
1 (10 oz.) can enchilada sauce
8 tortillas
1/2 c. onion, chopped

In a saucepan heat the mushroom soup, enchilada sauce and milk until bubbly. Dip tortillas, 1 at a time into the hot sauce, just until tortillas become limp. Shake off excess sauce. Set aside 1/2 cup cheese. Sprinkle 1/4 cup cheese on each tortilla; roll up like a jelly roll. In skillet brown beef and onion until meat is brown and onion is tender; drain. Stir in hot sauce mixture that is left after dipping tortillas. Arrange tortillas seam side down in sauce in the skillet. Bring to boiling, reduce heat, cover and cook until heated through, about 5 minutes. Sprinkle with remaining 1/2 cup cheese; cover and cook until cheese melts, about 1 minute longer.