Beef Enchiladas (creamy)

By á-47199

Ingredients

• 2 pounds lean ground beef (90% lean)
• 1 cup chopped onion
• 1 can (10 3/4 ounces) condensed cream of mushroom or chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 1 can (4 ounces) chopped green chilies, optional
• 3 cups (12 ounces shredded cheddar cheese, divided
• 3 cans (10 ounces each) enchilada sauce, divided
• 12 flour tortillas (8 inches) warmed

Preparation

Step 1

In a dutch oven or large skillet, cook beef and onions over medium hear until the meat is no longer pink; drain.

Add soup, sour cream, chilies, 1 cup cheese and 12 cup enchilada sauce, heat through

Spread 1/4 cup enchilada sauce into each of two ungreased 13 inc x 9 inch baking dishes, Place 1/2 cup beef mixture down the center of each tortilla, Roll up and place seam side down in each prepared dish.

Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered at 350 degrees for 20-25 minutes or until heated through