Green Chili Enchiladas

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

1. Brown ground beef and saute onions.
2. Combine with chili powder, salt, pepper and cheese.
3. Keep a little cheese out to sprinkle on the top before cooking.
4. Spoon enough mixture on each tortilla to cover a third of it.
5. Roll tortilla, beginning at the filled edge. Place seam side down in a baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream and green chilies to make a sauce.
6. Pour over tortillas.
7. Cover dish with foil and freeze with bag of cheese taped to it.
8. Bake uncovered in a preheated 375u0b0 oven for 20 to 25 minutes.
9. The last 10 minutes sprinkle cheese on top.

ground beef, onion, chili powder, salt, flour tortillas, grated monterey, condensed cream, sour cream, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143167 (may not work)