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Pork Stuffed Enchiladas

1 1/2 c Cubed, cooked pork
1 c Sharp cheddar cheese, shred
1/2 c Chopped onion
1 cn Tomato soup
1 cn Cream of mushroom soup
10 oz Can of enchilada sauce
12 Frozen corn tortillas, thaw


Combine meat, 1/2 cup cheese, and onion; set aside. In saucepan, combine soups and sauce; heat to boiling. Quickly dip tortillas in sauce. Divide meat mix among tortillas; roll up. Place in a 12 x 7 1/2 x 2 inch baking dish. Top with remaining sauce and sprinkle with remaining cheese. Bake at 350 degrees for 25 to 30 minutes.


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