1 lb lean ground beef
12 cup onion, chopped
2 cups shredded cheddar cheese or 2 cups monterey jack cheese
8 8-inch flour tortillas
1 cup condensed tomato soup
1 cup condensed cream of mushroom soup
1 cup salsa
Preheat oven to 350F. Brown the meat in a heavy nonstick skillet over medium high heat. Drain excess drippings. Combine meat with onion and 2/3 cup cheese. Warm the tortillas according to package directions to soften. Put some filling down the middle of each tortilla and roll up. Place the enchiladas in a 9x13 baking dish. Combine the soups and salsa in a bowl. Pour over enchiladas and spread evenly. Sprinkle with remaining cheese. Bake about 20 minutes or until heated through, bubbly and cheese has melted.