1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside. 2. Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months. 3. Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted. 4. * To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each). ---------------------------------------------------------------------------
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