Smothered EnchiladasPosted: January 23, 2010
From Southern Living, March 2005
Now I am not the biggest fan of “cream of”, but let’s be real – it’s convenient.
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.