Weeknight Enchiladas

Weeknight Enchiladas 1 pound ground beef 1 small onion, chopped 1 can tomato soup 1 (10 oz) can mild enchilada sauce 8 (7-8 inch) flour tortillas (I use whole-wheat) 2 cups shredded Cheddar or Monterey Jack cheese sour cream Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas, place, seam side down, into 9x13 pan. Pour remaining meat mixture over tortillas. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cheese, bake 5 more minutes. Serve with sour cream.