Sour Cream Enchiladas

• 2 lb. ground beef
• 1 large white onion, finely chopped
• salt and pepper to taste
• garlic powder to taste
• 2 c. sour cream
• 2 (10 oz.) cans cream of chicken soup
• 1 (4 oz.) can green chilies
• 10 to 12 corn or flour tortillas
• 16 oz. Cheddar cheese, shredded
• picante sauce

1. In large skillet brown beef with onion.
2. Season with salt, pepper and garlic powder; drain fat.
3. In medium bowl combine sour cream, soup and green chilies; blend well.
4. Spoon half this mixture in bottom of 9 x 13-inch baking dish.
5. Spoon 2 heaping tablespoons of meat mixture into a tortilla.
6. Top with sprinkling of grated cheese and roll up.
7. Place seam side down in baking dish on top of sour cream mixture.
8. Repeat until all tortillas are used.
9. Pour remaining sour cream mixture over tortillas.
10. Sprinkle any remaining ground beef and cheese over top.
11. Bake in 350u0b0 oven for 30 to 45 minutes or until sauce bubbles and cheese is melted. Remove from oven and top with picante sauce as desired.
12. Makes 6 generous servings.

ground beef, white onion, salt, garlic, sour cream, cream of chicken soup, green chilies, corn, cheddar cheese, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=423675 (may not work)