Directions

1. Preheat oven to 350°F. In a large skillet cook beef and onion, half at a time, until beef is browned; drain fat. Return all of the beef mixture to skillet; set aside.
2. For the sauce, in a large bowl combine enchilada sauce and soup. Stir 1 cup of the sauce into beef mixture.
3. In a medium skillet heat 2 tablespoons of the oil just until warm. Dip 1 tortilla in oil to soften, turning once; drain on a plate lined with paper towels. Repeat with remaining tortillas, adding oil as needed.
4. Spoon 2 tablespoons of the beef mixture on each tortilla; roll up. Place rolls, seam side down, in 2 (3-quart) rectangular baking dishes. Pour remaining sauce over tortilla rolls; sprinkle with cheese. Bake, uncovered, 20 to 25 minutes or until bubbly. Serve hot.