1 pound ground beef
1 small onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10 ounce) can enchilada sauce
1/2 cup milk
1 (4 ounce) can chopped green chilies
8 (8 inch) flour tortillas
2 1/2 cups shredded Cheddar cheese
In a large skillet (I use an electric skillet) cook 1 pound of ground beef and onion over medium heat until no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Meanwhile, warm tortillas in microwave for 1 minute. Top each tortilla with 1/4 cup cheese. Roll up and place seam side down over meat sauce in skillet. Sprinkle with remaining cheese. Cover and cook for 1-2 minutes or until cheese is melted.