Weeknight Enchiladas

• 1 lb. ground chuck
• 1 small onion, chopped
• 1 10 3/4 oz. canned tomato soup, undiluted
• 1 10 oz. can mild enchilada sauce
• 8 (7 or 8 in.) flour tortillas
• 2 c. shredded Cheddar cheese, divided
• Sour cream, lite
• Sliced ripe olives

1. Cook beef and onion in a large skillet over medium-high head until meat is browned, stirring until it crumbles; drain and return to skillet.
2. Stir soup and enchilada sauce into mixture. Spread 1/4 c. meat mixture onton each tortilla; sprinkle tortillas evenly with 1 c. cheese. Roll up; place, seam side down, in a greased 13 x 9 baking dish. Pour remaining meat mixture over tortillas.
3. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cup cheese; bake 5 more minutes until cheese melts. Serve with sour cream and olives.

ground chuck, onion, tomato soup, enchilada sauce, flour tortillas, cheddar cheese, sour cream, olives

Taken from www.epicurious.com/recipes/member/views/weeknight-enchiladas-1264604 (may not work)