Enchilada Casserole

This recipe comes from my Clovia cookbook and a very dear friend, Sara (Schwinn) Sedgwick. When I was living in Kansas, my friends and I made this recipe every other week.

Enchilada Cassereole

1 lb cheddar cheese, shredded

10 tortillas

1 can mild enchilada sauce

1.5 lbs cooked and drained hamburger

1 can tomato soup

Wrap shredded cheese in tortillas and put in a 9x13in pan. Mix sauce and soup with hamburger and pour over tortillas. Warm through in oven for 25 to 30 minutes at 350 degrees.