Beefy Sour Cream Enchiladas

"HEY, WHAT'S FOR DINNER?"

This recipe was given to me by my niece Lynette.  It is a staple meal in our household.  I fix it at least once every six weeks.  Of course, we are originally Kansas girls, so it is not "authentic" Mexican food, but it is yummy and easy to make.  It takes about 30 minutes to prepare and 25-30 minutes to bake.
 

BEEFY SOUR CREAM ENCHILADAS

 

12- 14 corn tortillas

1 pound of ground beef

1 pkg. taco seasoning

1/2 cup water (divided)

8 oz. light sour cream

1 can cream of mushroom soup

1 - 4oz. can chopped green chiles

2 cups sharp cheddar cheese (shredded)

2 cups pepper jack cheese (shredded)

 

In a skillet on medium heat, brown ground beef until no longer pink.  Stir in the taco seasoning and 1/4 cup of water.  Turn off heat and let set.

 

In a medium bowl stir together the sour cream, mushroom soup and green chiles. In another bowl, combine the shredded cheeses. 

 

Preheat the oven to 400 degrees.  Spray a 9"x13" pan with non-stick spray.  Lightly spoon some of the soup mixture onto the  bottom of the pan, just enough to coat.

 

Using a plate, take one tortilla and spoon 1 Tbsp. soup mixture down the middle.  Top with 2 Tbsp. of the beef mixture and top with some cheese.  Roll up and place end down in the pan.  Repeat with remaining tortillas and tuck together in the pan.  You should have about 1 cup of soup mixture left.  Stir in the remaining 1/4 cup of water and pour over all of the enchiladas.  Top with any remaining beef and cheeses.

 

Bake for 25-30 minutes, until tortillas are just starting to brown and cheese is bubbly.  Serve with salad, rice and beans.