Mom's Enchiladas

1 Can Rosarita Enchilada Sauce
1 small can cream of mushroom soup
1 lb hamburger
1 lb shredded cheese
16-18 corn tortillas
canola oil

Fry the torillas in oil shortly to make them pliable. Set aside to cool.

Brown hamburger & drain. Add cream of mushroom soup & enchilada sauce. (You can leave the sauce thick, or dilute a little with a can of water.) Mix well. Place about 1/3 of the sauce mixture in the bottom of casserole dish (sprayed first with baking spray) or a 9" X 13" pan.

For enchiladas, put cheese on one edge of tortilla & roll up. Place in dish on sauce. Continue until all tortillas are rolled.

Pour remaining sauce over enchiladas. Sprinkle with any remaining cheese. Bake at 350 for about 20-30 minutes until cheese is bubbly. (If sauce is hot to begin with, bake for less time. If not, add a little baking time.)