12 ounces cooked steak, cut into 1/4-inch wide strips
4 (8 inch) flour tortillas
1/2 cup canned condensed nacho cheese soup
1 1/2 cups shredded mexican blend cheese
Directions:
1. Preheat oven to 350. Spread half enchilada sauce in 9-inch glass baking dish; set aside. 2. Divide beef evenly down center of each tortilla. 3. Top with 2 tablespoons cheese soup. Roll up tortillas; place seam-side down in baking dish. 4. Pour remaining enchilada sauce evenly over tortillas. 5. Sprinkle with cheese. 6. Bake 20 to 25 minutes or until heated through.
