Creamy beef enchiladas

By Resk8r

Ingredients

• 2 pounds lean ground beef (90% lean)
• 1 cup chopped onion
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 1 can (4 ounces) chopped green chilies
• 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, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through.
Spread 1/4 cup enchilada sauce into each of two ungreased 13-in. x 9-in. 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° for 20-25 minutes or until heated through. Yield: 12 servings.