Preparation time: Varies
Cooking time: Varies
Serves: Makes 8-12 Enchiladas
1 1/2 pounds of lean ground beef
1 1/4 cup onion, chopped
1 tablespoon chili powder
Salt and Pepper (to taste)
8-12 flour tortillas - I don't like the small ones. Medium to large are okay.
3+ cups Monterey Jack cheese, grated, I usually use more than 3 cups
1 can cream of chicken soup
1 1/2 cup sour cream
4 ounce can chopped green chilies
Preheat oven to 375.
Brown ground beef and saute onions. Combine these with chili powder, salt and peper.
Spoon enough meat mixture and cheese on each tortilla to cover 1/3 of the tortilla, reserving some cheese for the top.
Roll up each tortilla, beginning with the filled edge. Place seam side down in a 9x13 inch greased casserole.
When tortillas are completed, cover with sauce and remaining cheese.
Bake at 375 for 20-25 minutes. I usually leave it in for longer, so that the middle gets done. If cheese starts to get brown, place some foil on top. Keep your eyes on it after the first 25 minutes to make sure the middle gets hot.
This recipe is also good with chicken. Sometimes I boil the whole breast (with onions and chili powder), then pull it with a fork after it cools enough to handle. Or, cut the uncooked chicken into bite size pieces, saute them and serve it that way. It's also good to increase the chili powder to 2 tablespoons.