Beef Enchiladas (this makes 2 9x13" pans - I usually cook one and freeze the other)
2 1/2 pounds hamb
1 med onion, chopped
2 cans (15 oz each) enchilada sauce
1 can cream of mushroom or cream of chicken soup
1 can condensed tomato soup
20 flour tortillas (7 inches)
2 1/2 cups shredded cheddar cheese
In a skillet, cook hamb and onion, drain. Combine enchilada sauce and soups; pour about 1 cup each into 2 ungreased 9x13 pans. Stir 1 1/2 sauce into hamb mixture; set remaining sauce aside. Spoon 1/4 cupfuls of hamb down center of tortillas; top with 2 Tbls cheese. Roll up tightly: place 10 tortillas (seamside down) in each dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months. Cover and bake second pan at 350 for 25-30 minutes. Uncover sprinkle with additional cheese and bake until cheese is melted (5 minutes or so).
To use frozen enchiladas: Thaw in refrigerator overnight and bake as directed.