Creamy Cheese Enchilada Casserole

Step 1: Preheat the oven to 375°F.

Step 2: In a medium mixing bowl, combine the enchilada sauce, mushroom soup, tomato and onion. Stir until well combined.

Step 3: Grease a 9"x9" baking dish, then spoon a little bit of the sauce mix onto the bottom of the dish to prevent the tortillas from sticking.

Step 4: Place 4 tortillas on the bottom of the dish, so they cover the whole dish (it's okay of they overlap), then evenly cover with a cup of shredded cheese; spoon one third of the sauce mix over the cheese. This creates the first layer of the casserole.

Step 5: Repeat the previous step to create the second layer of the casserole (tortillas, cheese, sauce).

Step 6: Top the second layer of the casserole with the remaining tortillas and sauce (do not add cheese to the top layer yet).

Step 7: Tightly cover the the casserole dish with aluminum foil and bake for 25 minutes.

Step 8: Remove the aluminum foil, sprinkle the remaining cup of cheese over the sauce and bake and additional 5 minutes or until the cheese you just added is melted and bubbling.

Step 9: Sprinkle with cilantro and serve hot.