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Smothered Enchiladas




Source of Recipe


Recipe by Sharon Machacek, Cedar Rapids, Iowa. From Southern Living magazine, March 2005 issue.


List of Ingredients




2 lbs. ground beef
1 (1.25 oz.) pkg. mild taco seasoning mix
1 (4.5 oz.) can chopped green chiles, divided
1 (10.75 oz.) can cream of mushroom soup
1 (10.75 oz.) can Cheddar Cheese or Nacho Cheese condensed soup
1 (16 oz.) container sour cream
8 (8-inch) corn tortillas
2 cups (8 oz.) shredded Cheddar or Colby/Jack cheese
Garnishes: homemade salsa, sour cream, chopped green onions, chopped fresh cilantro


Recipe



Brown ground beef in skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9- x 2-inch baking dish.

Spoon beef mixture evenly down center of tortillas; roll up. Place, seam side down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.
Bake at 350° F. for 25 minutes or until thoroughly heated. Garnish, if desired.