Mexican Recipes from www.EagleKnights.com

Easy Enchiladas

• 1-1/2 lbs. lean ground beef or turkey
• 3/4 cup onion, chopped
• 3 cups shredded fat-free cheddar cheese
• 12 8 inch flour or corn tortillas
• 1-1/2 cups condensed tomato soup
• 1-1/2 cups lowfat condensed cream of mushroom soup
• 1-1/2 cups salsa

Preheat oven to 350°F. Brown ground meat in a heavy nonstick skillet over medium high heat. Drain excess drippings. Combine meat with onion and 1 cup cheddar cheese. Slightly warm tortillas according to package directions to soften. Put some filling down the middle of each tortilla and roll up. Place enchiladas in a 9x13 inch baking dish. Combine soups and salsa in a bowl. Pour over enchiladas and spread evenly. Sprinkle with remaining cheese. Bake about 20 minutes or until heated through, bubbly and cheese has melted.

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.