Everyday Enchiladas

• 1 -1 12 lb ground beef, cooked
• 3 (10 3/4 ounce) cans cream of mushroom soup
• 2 (10 3/4 ounce) cans water
• 1 -3 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sage
• 1 teaspoon cumin
• 1 dash red pepper flakes (optional)
• 1 dash cayenne pepper (optional)
• 2 cups shredded cheddar cheese, divided
• 8 -12 flour tortillas
• shredded lettuce
• black olives
• chopped tomato
• sour cream
• salsa

1. Preheat oven to 350.
2. Brown ground beef, drain.
3. Combine soup, water, chili, garlic powder, onion powder, sage, cumin, red pepper flakes, cayenne pepper.
4. Stir in 1 C cheese.
5. Stir over low heat until cheese is melted.
6. Place about 1 C of sauce in 9x13 baking pan and swirl to cover bottom of pan.
7. Place about a scant 1/2 C beef and 1/4 C sauce in middle of tortilla and roll up.
8. Place seam side down and fill pan.
9. Pour remaining sauce over tortillas.
10. Bake 20 minutes until bubbly.
11. I sometimes cover with foil while baking or if I have time, I baste the tortillas with the sauce a few times while baking.
12. Sprinkle with remaining cheese and serve with your favorite garnish.

ground beef, cream of mushroom soup, water, chili powder, garlic, onion powder, sage, cumin, red pepper, cayenne pepper, cheddar cheese, flour tortillas, shredded lettuce, black olives, tomato, sour cream, salsa

Taken from www.food.com/recipe/everyday-enchiladas-430096 (may not work)