In a large skillet, cook beef and onion over medium heat until brown, drain.

In a bowl, combine enchilada sauce and soups; pour one cup into each of two ungreased 9×13 pans.

Stir 1 1/2 cups of sauce into beef mixture; set remaining sauce aside.

Spoon 1/4 cup beef mixture down the center of each tortillas; top with 2 Tbsp. of cheese. Roll up tightly.

Place 10 enchiladas seam side down in each pan.

Top with remaining sauce.

Can cover & freeze one pan up to 3 months.

Cover & bake the remaining pan @ 350°F.

Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.

To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed.