Green Chile Enchiladas

• 1 1/2 lb. lean ground beef
• 1 1/4 c. finely chopped onion
• 1 Tbsp. chili powder
• salt and pepper to taste
• 8 to 12 flour tortillas
• 3 c. grated Monterey Jack cheese (reserve 1 c.)
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 1/2 c. sour cream
• 1 (4 oz.) can diced green chiles

1. Brown ground beef; saute onion.
2. Combine with chili powder, salt and pepper.
3. Spoon enough meat mixture and cheese on each tortilla to cover a third of it.
4. Roll tortilla, beginning at the filled edge.
5. Place, seam side down, in a greased 13 x 9 x 2-inch pan.
6. When tortillas are completed, combine soup, sour cream and green chiles to make a sauce; pour over tortillas.
7. Bake, uncovered, at 375u0b0 for 15 to 20 minutes.
8. Sprinkle reserved cheese over top.
9. Bake 10 minutes more.
10. Serves 6 to 8.

lean ground beef, onion, chili powder, salt, flour tortillas, grated monterey, cream of chicken soup, sour cream, green chiles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=237022 (may not work)