Soft Enchiladas

• 1 lb. ground beef
• 1 lb. ground pork sausage or ground turkey
• 1 medium onion, chopped
• salt and pepper to taste
• 1 (10 oz.) can diced tomatoes with green chilies
• 1/2 tsp. chili powder
• 1/4 tsp. cumin
• 1/2 tsp. oregano
• 12 flour tortillas (medium size)
• 1 (10 3/4 oz.) can cream of chicken soup
• 1/2 lb. (8 oz.) Velveeta cheese

1. Preheat oven to 350u0b0.
2. Brown meats and onion in large skillet. Season to taste.
3. Drain.
4. Add tomatoes with green chilies, chili powder, cumin and oregano.
5. Cover and simmer 5 minutes.
6. Place 3 to 4 tablespoons of meat mixture in center of each tortilla.
7. Fold tortilla to make roll.
8. Fold ends down.
9. Place seam side down in a large ungreased baking pan.
10. Sprinkle remaining meat mixture on top of rolled enchiladas.
11. Combine cream of chicken soup and Velveeta cheese in medium saucepan.
12. Heat until cheese melts. Stir constantly.
13. Pour over enchiladas.
14. Bake 10 to 15 minutes until bubbly.
15. May be frozen.

ground beef, ground pork sausage, onion, salt, tomatoes, chili powder, cumin, oregano, flour tortillas, cream of chicken soup, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903877 (may not work)