Ingredients
2 pounds lean ground beef (90% lean)1 cup chopped onion1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream1 can (4 ounces) chopped green chiles3 cups shredded cheddar cheese, divided3 cans (10 ounces each) enchilada sauce, divided12 flour tortillas (8 inches), warmed
Preparation
Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chiles, 1 cup cheese and 1/2 cup enchilada sauce; heat through.
Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes.
Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.
