Sour Cream Enchilladas

By kshepherd322

Ingredients

• 1 lb ground beef
• 1/2 c. chopped onions
• 1 t. garlic powder
• 1 t. ground cumin
• 1/2 t. salt
• 1 T. chili powder
• 1 (10-3/4 oz) can cream of mushroom soup, undiluted
• 1/2 c. milk
• 1 (8-oz) carton sour cream
• 8 corn tortillas
• 2 c. shredded sharp cheddar cheese, divided
• 1 (2.2 oz) can sliced ripe olives, drained

Details

Servings 4

Preparation

Step 1

1. Cook ground beef and onion in a heavy skillet until brown; drain. Stir in garlic powder, cumin, salt, and chili powder. Set aside.
2. Combine milk and soup in a small saucepan. Cook over medium heat, stirring constantly, until bubbly. Remove from heat, add sour cream; stir until well blended. Set aside.
3. Fry tortillas, one at a time, in 2 T. hot oil for 3-5 seconds on each side or just until tortilla are softened. Drain on paper towels.
4. Place 2 heaping T. beef mixture in center of each tortilla. Sprinkle each with 1 T. cheese; and roll up. Place tortillas, seam side down, in a 12 x 8x 2-in baking dish.
5. Pour sour cream mixture over tortillas. Cover and bake at 350 for 25 minutes. Sprinkle with remaining cheese, and garnish with ripe olives. Bake, uncovered, and additional 5 minutes.