Smothered Enchiladas

By TPMay

Ingredients

• 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

Preparation

Step 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.
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