Green Chili Enchiladas
|Lean ground beef||1 1⁄2 Pound (3 3/4 Cups Browned Meat)|
|Finely chopped onion||1 1⁄4 Cup (20 tbs) (3//4 Cup Sauteed)|
|Chili powder||1 Tablespoon|
|Grated monterey jack cheese||3 Cup (48 tbs), grated (1 Cup)|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Canned diced green chilies||4 Ounce (1 Can)|
Brown ground beef, and saute onions.
Combine with chili powder, salt and pepper.
Reserve 1 cup cheese in a 1-quart freezer bag to use when serving.
Spoon enough meat mixture and cheese on each tortilla to cover a third of it.
Roll tortilla beginning at the filled edge.
Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray.
When tortillas are completed, combine soup, sour cream and green chilies to make a sauce; pour over tortillas.
Cover dish with foil, and freeze with bag of cheese taped to it.
To prepare for serving, thaw enchiladas and cheese.
Bake uncovered in a preheated 375° oven for 20 to 25 minutes.
The last 10 minutes sprinkle cheese on top.