1 pound ground chuck
1 small onion -- chopped
1 - 10 3/4 oz can tomato soup -- undiluted
1 - 10 oz can mild enchilada sauce
8 flour tortilla (use 7" or 8" tortillas)
2 cups shredded Cheddar cheese -- divided
sour cream -- optional
sliced ripe olives -- optional

Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet.

Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with one cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9x2 inch baking dish. Pour remaining meat mixture over tortillas.

Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired.

Yield: 4 servings