1 lb. lean ground beef
1/2 cup chopped onion
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 oz.) can enchilada sauce (mild or hot to taste)
1/3 cup milk
8 corn tortillas
2 1/2 cups shredded cheese
Directions: Brown meat and onion in skillet. Drain off fat. Stir in soup, sauce and milk. On low heat simmer about 15 minutes, stirring occasionally. In a small skillet, heat tortillas in small amount of oil until just limp. Drain. Place 1/4 cup of cheese on each tortilla and roll up. Place in sauce and heat through about 5 minutes. Sprinkle with 1/2 cup shredded cheese. Cover and heat until cheese is melted.