1 pkg. corn tortillas
3 cans cream of mushroom soup
1 med. onion, chopped
2 cans mild enchilada sauce
1 1/2 lbs. ground beef, browned
Monterey Jack cheese, grated
Yellow cheese, grated

In a skillet, fry tortillas a few seconds in oil. Mix soup and enchilada sauce together. Dip tortilla in this mixture. Top with browned meat, onion, and cheese. Roll it up and place in baking dish (8 x 11 inches), seam down. Continue until all tortillas are used. Pour remaining soup mix over enchiladas. Top with remaining cheese. Bake at 325 degrees about 30 minutes. Great with sour cream!