Smothered Enchiladas

From Southern Living, March 2005

Now I am not the biggest fan of “cream of”, but let’s be real – it’s convenient.

Smothered Enchiladas

2 lbs. ground beef

1 pkg. mild taco seasoning mix

1 (4.5 oz) can chopped green chiles, divided

2 cans cream of chicken soup

1 (16 oz) container sour cream

8 (8-inch) flour tortillas

2 cups (8 oz) shredded Cheddar cheese

Garnishes: Salsa, sour cream, green onions, chopped fresh cilantro

Brown ground beef in a large skillet, stirring it 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 lightly greased 13×9 dish.

Spoon beef mixture evenly down centers of tortillas; roll up.Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.

Serves 8.

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