This recipe yields 2 batches, one to bake and eat, and another to freeze for later use.  These enchiladas are easy to make and very tasty.

2-1/2 lbs. ground beef

1 medium onion, chopped

2 cans, 15 oz. each* (see note) or 3 cans, 10 oz. each, enchilada sauce

1 can cream of mushroom soup, undiluted

1 can tomato soup, undiluted

20 flour tortillas (7 inch)

2 1/2 cups shredded cheddar cheese

Additional shredded cheddar cheese

In a skillet, cook beef and onion until meat is no longer pink; drain. Combine enchilada sauce and soups; pour about 1 cup into each of 2 ungreased 13x9x2 inch baking dishes. Stir 1-1/2 cups into beef mixture; set remaining sauce aside. Spoon 1/4 cupfuls of beef mixture down center of tortillas; top with 2 tablespoons of cheese. Roll up tightly; place 10 tortillas seam side down in each dish. Top enchiladas in both dishes with remaining sauce. Cover and freeze one pan for up to 3 months. Cover and bake second pan at 350 degrees for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted. To use frozen enchiladas: Thaw in refrigerator overnight, then bake as directed.

* Note:  I have not found a 15 oz. can of enchilada sauce from the main Mexican product brands carried in the grocery stores.  There is usually a 19 oz. can, and I often use 2 of this size can, which gives you more extra sauce to top the enchiladas.