1Cook ground chuck salt and pepper together until done in skillet.
2While meat is cooking,in another skillet cook corn tortillas with canola oil ,just until soft, Do Not over cook them you want them to be soft so they are easy to roll up.
3Make sauce by
combining green enchilada sauce,tomato bisque soup,healthy choice tomato soup,tomato paste and peach salsa.Mix well together and set aside.
4Once meat is done, pour into a Large Mixing bowl.
combine meat,diced onion, green chili's,1 stick shredded monterey jack cheese and 1 stick shredded cheddar cheese and 1/2 cup of the sauce and mix together this is your filling.
5You want to put about 4 tablespoons of filling in each tortillas.
6Place each wraped enchilada into a
greased (i use Pam cooking spray)15x13 shinny metal pan.
7Once all enchiladas are in pan, pour the reaming sauce on top of enchiladas,then put the rest of the shredded cheeses on top.
8Bake uncovered in a 400 degree oven until cheese in brown and bubbling.Do not over cook or get to brown it will make your enchiladas tough.
9Note: you can also use Chicken or Shredded Beef or Pork instead of Ground Chuck.You can also use red Enchilada sauce if you do not like the Green.