Sour Cream Enchiladas

 Sour Cream Enchiladas
(from Stacey)

1 lb ground beef or turkey OR 1 lb cubed chicken
1 can refried beans
1/2 onion, diced
1 can diced green chilies
16 oz sour cream
1 can cream of mushroom soup
1 can ‘cream of chicken with herbs’ soup
2 lb cheddar cheese, shredded (we use Mexican or Taco blend)
12 burrito size flour tortillas

Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the beef (or chicken) and cook until no longer pink. Add the refried beans and cook on low until mixture is heated thoroughly.

In a medium mixing bowl mix together the soups, sour cream and the green chilies.

Lay out all 12 tortillas side by side. Place about 1/3 C of meat mixture down the center of each tortilla. Place a generous dollop (about 1/4 C- 1/2 C)of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture (you will have some of both cheese and soup mixture left).

Roll up each tortilla, burrito style. Place each rolled burrito touching one another, side by side on a large rectangular pan (it’s okay if you need to use two pans for this). Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese.

Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes, or until bubbly and hot.

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