Sour Cream Enchiladas

• 2 pounds Lean Ground Beef
• 1 whole Small Sweet Onion, Diced
• 2 cloves Fresh Garlic
• 1 can Family Sized Cream Of Mushroom Soup
• 1 tub Small Sized Sour Cream
• 1 box Beef Stock
• 4 Tablespoons Canola Cooking Oil
• 1 package 20 Count Corn Tortillas
• 1 package Your Favorite Shredded Cheese. I Like To Use Pepper Jack.

1. Brown ground beef until no longer pink in color.
2. Add finely diced sweet onions and chopped garlic.
3. Stir until onions become opaque.
4. In a separate bowl, mix together mushroom soup, all of the sour cream, and 1 and 1/2 cups of the beef stock.
5. Stir until all are incorporated.
6. Add cooked ground beef to the mixture and stir.
7. This will be your filling.
8. In a skillet, add the cooking oil.
9. When the oil becomes hot, add 1 corn tortilla at a time, for just long enough that the tortilla becomes pliable.
10. Do not brown them, they will be to crispy.
11. Remove each tortilla from the skillet and lay on paper towels to drain extra oil.
12. One by one, place tortilla in the bottom of casserole baking dish and fill with meat mixture.
13. Roll each tortilla filled with the mixture and form two rows in your casserole dish.
14. Any extra filling left over, spread over top of all the rolled up tortillas.
15. Sprinkle a very dense layer of whichever shredded cheese you prefer and bake until bubbly for about 30-40 minutes at 375.
16. Yum-my!

ground beef, sweet onion, garlic, cream of mushroom soup, sour cream, beef, canola cooking oil, tortillas, i

Taken from tastykitchen.com/recipes/main-courses/sour-cream-enchiladas/ (may not work)