corn tortillas...I use about 15 for a 9X13 pan
About 1/2 pound of ground beef
One onion chopped
1 can tomato soup
1 can cream of mushroom soup
about 1/2 to 1 C enchilada sauce
Heat some oil in a pan, and dip tortillas in the hot oil, on both sides. You don't really want to cook them, just let them heat up for a few seconds. This makes it so that you can roll them without them breaking. Drain on a paper towel.
Brown ground beef and onions. Drain the grease.
Mix soups and enchilada sauce. Put about a 1/2 C of the sauce mixure in the bottom of the 9x13 pan. This helps the enchiladas not to stick. Take one corn tortilla and put in some of the ground beef/ onion mixture. Add some grated cheese. Roll up and place crease side down in the pan on top of the small amount of sauce. Repeat with other tortillas. Layer more grated cheese on top of the enchiladas. Pour the rest of the sauce over the top. Bake 350 degrees for about 45 minutes.