Smothered Enchiladas

Photo courtesy of google since I forgot to take one!

Smothered Enchiladas

2 lb ground beef

1 pkg taco seasoning mix

1 (4.5 oz) can chopped chiles, drained

2 cans cream of chicken soup

1 (16 oz) container of sour cream

1 jar salsa

2 cups shredded cheddar cheese

package of flour tortilla

Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain.  Stir in taco seasoning mix and half of the green chiles; set aside.

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

Spoon beef mixture evenly down the center of  tortillas; roll up.  Place, seam side down, over soup mixture in baking dish; top evenly with remaining soup mixture, salsa, and cheese.

Bake at 350 degrees for 25 minutes or until thoroughly heated.