dee ann's smothered enchiladas

Recipe By: Jenny Tabor/Southern Living
Serving Size: 8
Preparation Time: 30 minutes

2 pounds ground beed (or chicken)
1 package mild taco sauce -- 1 1/4 ounce
1 can chopped green chiles, divided -- 4.5 ounces
2 cans cream of chicken soup -- 10 3/4 oz.
6 ounces sour cream
8 flour tortilla
2 cups mexican cheese -- shredded

Optional garnishes: homemade salsa, sour cream, green onion curls, chopped fresh
cilantro, guac

Brown meat in large skillet, drain. Stir in taco seasoning mix and half
green chiles, set aside.

Stir together remaining green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13x9 baking dish.

Spoon beef mixture evenly down centers of tortillas, add some cheese too; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese. I also put any remaining beef on top.

Bake at 350 for 25 minutes or until thoroughly heated. Garnish, if desired.

NOTES: You may want to get 2 taco seasoning packets or add a sweet onion to add a bit of flavor. Chicken could be substituted easily. Dish can be halved easily. You can also get away with using 1 lb. beef and should still have plenty.