Ingredients:

2lbs of ground beef

2 packets of taco seasoning

1 finely diced jalapeño

1/2 cup of finely diced onion

16 oz sour cream

2 cans of Cream of chicken soup

1 can of green chilies

1 package of 20 (or something close to it) flour tortillas

2 cups of shredded cheese

Directions:

• Brown your beef with the jalapeños and onions. Drain of grease when fully cooked.
• Following directions on taco seasoning packet and add to meat. Simmer until water is gone or practically all gone.
• In a mixing bowl, mix together sour cream, both cans of soup, and half a can of green chilies.
• In a 9X13 pan, pour half of the sour cream mixture. Spread around and coat the entire bottom of the pan.
• Spoon the meat in the middle of the tortilla and then roll up. Place in the pan SEAM down. Continue until the pan is filled.
• Pour remaining mixture over the enchiladas and spread to cover them all.
• Sprinkle as much cheese as you’d like over the top.
• Cover with foil and bake in the oven at 375 degrees until the sauce is bubbling (approximately 30 minutes)