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Monday, November 9, 2009

Smothered Enchiladas

1 lb. ground beef
1 envelope 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
2 cups (8 oz) shredded cheddar cheese
12 (6 in) flour tortillas

Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning and half of the green chiles; set aside.

Stir together remaining green chiles, soup, and sour cream. Pour half of mixture into a lightly greased 13x9 baking dish.

Spoon beef mixture evenly down center of tortillas, sprinkling with cheese. Roll up tortillas; place seam side down over soup mixture in baking dish. Top evenly with remaining soup mixture and cheese.

Bake at 350 degrees for 25 minutes or until thoroughly heated.

Garnish with salsa and/or sour cream, if desired.

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