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Sour Cream Enchiladas

1 lb. lean ground beef (or ground venison)
1 sm. onion, chopped
1 T. minced garlic
2 4-oz. cans chopped green chiles
2 cans cream of chicken soup
1 16-oz. container sour cream
1 pkg. (2 c.) shredded Mexican-blend cheese
12 flour tortillas

Brown ground beef, garlic, onions and one can chiles. Drain. In a mixing bowl, combine soup, sour cream, and other can of chiles. Pour 1/4 to 1/3 c. soup mixture on bottom of greased 9 x 13 x 2 pan. Heat flour tortillas in microwave until pliable.

Place 2-3 T. of meat mixture into each flour tortilla, roll and place seam side down in pan. Repeat with remaining tortillas.

Pour soup/sour cream mixure over the rolled tortillas. Sprinkle shredded cheese over enchiladas. Bake at 350 degrees for 15-20 minutes until heated thorough and cheese is melted.

GRADES:
Mike: B
Chris: B+

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