1 can cream of mushroom soup
16 oz. can refried beans3 cups grated cheddar, divided
1 lb lean ground beef, cooked
1 cups salsa
12 8-inch yellow corn tortillas I have used 24 6-inch)
24 oz. can enchilada sauce
Combine soup, beans, beef, 1 cup of cheese, and salsa.
Lightly grease two 9x13 pans.
Put a small bit of enchilada sauce in the bottom of each.
Fill tortillas (coat in extra enchilada sauce before filling if desired).
Place seam side down in pans.
Top with remaining enchilada sauce and cheese. May be frozen at this point. Heat at 350 for about 20 minutes.
Coat tortillas in extra enchilada sauce before filling if desired.
