Smothered Enchiladas

Beef-filled tortillas served over Spanish rice and smothered with a creamy sauce make a filling and delicious weeknight supper. Garnish with salsa and sour cream.

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
• Garnishes: Homemade Salsa, sour cream, green onion curls, chopped fresh cilantro

Directions:

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.
2. Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.
3. 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.
4. Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.

Source: Sharon Machacek, Cedar Rapids, Iowa, Southern Living
MARCH 2005