Enchiladas

1 onion, chopped
1 lb. hamburger
2 cans tomato soup
2 tsp. chili powder
3/4 lb. mild cheddar cheese, grated
1 dozen corn tortillas

In a medium skillet, brown onion in oil. Add hamburger and cook until brown. In a separate saucepan, heat tomato soup with chili powder. In another skillet, heat a small amount of oil. Warm one tortilla at a time, turning the tortilla to both sides, until the tortilla is soft. Dip a warmed tortilla in the soup mixture. Put in a 9x13-inch glass pan and add a heaping tablespoon of meat and sprinkle with grated cheese. Roll up. Repeat for remaining tortillas. Pour remaining soup over tortillas in glass pan. Sprinkle with remaining hamburger and cheese. Bake at 350 degrees for 20 minutes or until cheese is melted.