Sour Cream Enchiladas - cooking recipe

Ingredients

2 1/2 lb. lean ground beef
1 medium onion, chopped
1 jar El Paso hot taco sauce
2 cans cream of mushroom soup
24 oz. Monterey Jack cheese, shredded
1 can chopped green chilies
16 oz. sour cream
Colby cheese, shredded (for garnish)

Preparation

Brown ground meat with onion; add jar of taco sauce.
Set aside.
Meanwhile, have flour tortillas at room temperature or warm in microwave just enough to roll and not fall apart.
Combine 2 cans of soup, sour cream, \"Jack\" cheese and chilies; set aside. Spread flour tortillas on counter, filling center with meat mixture.
Using 8-inch tortillas you can make 30 to 40 enchiladas. Roll each of these up and secure with a toothpick.
Line enchiladas side by side, close together, in a baking dish or pan. Pour sauce over enchiladas.
Warm in oven (covered) at 350\u00b0 for 20 to 25 minutes.
Garnish with Colby cheese.