SHREDDED BEEF ENCHILADAS

1 ½ CUPS COOKED SHREDDED BEEF
1 ½ CUPS SHREDDED CHEDDAR CHEESE, DIVIDED
½ CUP CHOPPED ONION
1 CAN CREAM OF MUSHROOM SOUP
1 CAN TOMATO SOUP
1 CAN (10 OZ) ENCHILADA SAUCE
12 FLOUR TORTILLAS

COMBINE BEEF, ½ CUP CHEESE, AND ONION; SET ASIDE. COMBINE SOUPS AND ENCHILADA SAUCE. TOP EACH TORTILLA WITH ONE HEAPING TABLESPOON OF THE MEAT MIXTURE; ROLL UP. PLACE SIDE SEAM DOWN IN A 13X9 BAKING DISH. POUR SAUCE OVER TORTILLAS AND TOP WITH THE REMAINING CHEESE. BAKE AT 350 DEGREES FOR 25-30 MINUTES.