Sour Cream Enchiladas - cooking recipe

Ingredients

25 flour tortilla shells
2 lb. ground beef
1 onion, chopped
8 oz. jar Old El Paso enchilada sauce
2 cans green chilies, drained
1 lb. grated Monterey Jack cheese
2 cans cream of mushroom soup
16 oz. sour cream

Preparation

Cook ground beef; drain.
Add onion and enchilada sauce to beef mixture; set aside.
Mix cheese, mushroom soup and chilies together.
Line bottom of 2 greased 9 x 13-inch pans with enough sauce to cover.
Roll meat mixture in 25 tortilla shells and pack closely in casseroles.
Cover with remaining sauce.
Bake at 425\u00b0 for 20 minutes.