Cook beef and onion in a skillet until the beef is browned and the onion is tender.

Drain off any excess grease.

Stir in 1/2 cup of grated cheese.

In a separate bowl, combine cream of mushroom soup, tomato soup, and enchilada sauce.

Preheat oven to 350°F (175°C).

Warm flour tortillas in foil in the preheated oven for 10 minutes.

Remove the tortillas from the oven.

Spoon approximately 2 teaspoons of the meat mixture onto each tortilla.

Roll up the tortillas tightly and place them seam-side down in a casserole dish.

Pour the soup and sauce mixture evenly over the burritos in the dish.

Sprinkle the remaining grated cheese over the top.

Bake in the preheated oven for 30 minutes, or until heated through and the cheese is melted and bubbly.