Sour Cream Enchiladas

• 2 1/2 lb. lean ground beef
• 1 medium onion, chopped
• 1 jar El Paso hot taco sauce
• 2 cans cream of mushroom soup
• 24 oz. Monterey Jack cheese, shredded
• 1 can chopped green chilies
• 16 oz. sour cream
• Colby cheese, shredded (for garnish)

1. Brown ground meat with onion; add jar of taco sauce.
2. Set aside.
3. Meanwhile, have flour tortillas at room temperature or warm in microwave just enough to roll and not fall apart.
4. Combine 2 cans of soup, sour cream, "Jack" cheese and chilies; set aside. Spread flour tortillas on counter, filling center with meat mixture.
5. Using 8-inch tortillas you can make 30 to 40 enchiladas. Roll each of these up and secure with a toothpick.
6. Line enchiladas side by side, close together, in a baking dish or pan. Pour sauce over enchiladas.
7. Warm in oven (covered) at 350u0b0 for 20 to 25 minutes.
8. Garnish with Colby cheese.

lean ground beef, onion, taco sauce, cream of mushroom soup, cheese, green chilies, sour cream, colby cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=522235 (may not work)