Smothered Beef Enchiladas
  • 2 pounds ground beef
  • 1 (1 1/4-ounce) package mild taco seasoning mix
  • 1 (4.5-ounce) can chopped green chiles, divided
  • 2 (10 3/4-ounce) cans cream of chicken soup
  • 1 (16-ounce) container sour cream
  • 8 (8-inch) flour tortillas
  • 2 cups (8 ounces) shredded Cheddar cheese
  • Garnishes: Homemade Salsa, sour cream, green onion curls, chopped fresh cilantro
  1. Brown ground beef in a large 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-inch baking dish.
  2. 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.
  3. Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.
  4. Yield: Makes 8 servings
  5. Prep: 10 min., Bake: 25 min.
From Southern Living