Green Chili Enchiladas - cooking recipe

Ingredients

1 1/2 lbs lean ground beef (3 3/4 cups browned meat)
1 1/4 cups onions, finely chopped (3/4 cup sauteed)
1 tablespoon chili powder
salt and pepper, to taste
2 cups monterey jack cheese, grated (1 cup)
8 flour tortillas
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups sour cream or 1 1/2 cups plain low-fat yogurt
1 (4 ounce) can diced green chilies

Preparation

Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it.
To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375\u00b0F oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.