CREAMY CHEESY BEEF ENCHILADAS
By Danette Lykins

Ingredients:
2 l/2 cups shredded Roast, Beef or Pork
8 oz. Shredded Mozzarella Cheese
8 oz. Shredded Cheddar Cheese
l/2 cup chopped onions
1- 14 oz. Can Enchilada Sauce
1 – 10 3/4 oz Can Cream of Mushroom Soup
1 pkg. (10) Soft Corn or flour Tortillas
1/4 cup Finely Chopped Green Onions
2-3 tbl sp Corn or Vegetable oil.

Pre heat oven to 375 degrees.

Directions:
Put roast, cheeses, onion, and green onion each in separate bowls.
ln large mixing bowl, mix the three soups with wire whisk until well blended. Set aside.
In frying pan, heat oil to medium heat. Heat tortillas approx. 5 seconds on each side, to soften.. Place on paper towel covered plate, let drain.
Spread 1/4 of sauce in 9 x 13 baking pan to cover
bottom. After tortillas are slightly cooled, start at one edge and fill with a little meat, mozzarella cheese, onion and tblsp of sauce. Roll and place
in pan, seam-side down. Repeat with all.
Cover with any remaining sauce and meat. Sprinkle with remaining cheeses and green onions. Bake at 375 for 25-35 minutes until cheese is melted and sauce bubbling.
*optional:
I like to broil the top a little, just until golden & crispy.
Hamburger can also be used but not recommended
*Note: This tastes even better the next day, so it is a perfect recipe to make ahead of time. after it cools, cover and place in fridge. When ready to serve, just reheat for about 20-30min, or until warm all the way through..