Sour Cream Enchiladas - cooking recipe

Ingredients

1 lb ground beef
1/2 chopped onion
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1 tablespoon chili powder
2 (10 3/4 ounce) cans cream of mushroom soup
3/4 cup milk
16 ounces sour cream
8 flour tortillas
2 cups shredded sharp cheddar cheese
4 1/2 ounces black olives, sliced

Preparation

Cook beef and onion until beef is browned and onion is transparent.
Drain and stir in garlic powder, cumin, salt, and chili powder and set aside.
Combine soup and milk and cook until bubbly.
Remove from heat and add sour cream, stirring until well combined. Set aside.
Warm and soften tortillas in microwave or on grill.
Lay each tortilla flat and place 2 tablespoons beef mixture down center of each.
Sprinkle with 1 tablespoon of cheese and fold over, tucking ends inches.
Place in a buttered glass baking dish that has a thin layer of sauce in bottom.
Pour remaining sour cream mixture over all and bake at 350 for 25 minutes.
Sprinkle with more shredded cheese and the olives slices and bake 5 minutes more.