Smothered Enchiladas

• 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

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 350u0b0 for 25 minutes or until thoroughly heated. Garnish, if desired.

ground beef, taco seasoning mix, green chiles, cream of chicken soup, sour cream, flour tortillas, cheddar cheese

Taken from www.myrecipes.com/recipe/smothered-enchiladas (may not work)