1 lb Ground Beef
2 T grated or minced onion
1 C cream of chicken soup
16 oz sour cream
small can chopped green chiles
8 oz. grated longhorn style cheddar cheese
1 dozen corn tortillas (I like white corn)
cook 1 lb. gd. beef. Remove from heat. Add a couple of T of grated or minced onion. Combine 1 can c of chick soup, 16 oz. so. cream, and small can chopped gr. chiles. Grated cheddar (longhorn is best). Heat 6-8 tortillas at a time in the microwave - I spray them with cooking spray and stack them on a small plate. Assemble enchiladas... smear warm tortilla with soup spoon of green chile sauce, place a soup spoon of meat onion mixture across tortilla, sprinkle with cheese. Roll into enchilada. Continue until 13x9 pan is full, heating more tortillas as they are needed. Put a little milk in remaining sauce and mix. Spread on top of enchiladas, sprinkle with more cheese. Bake at 350 for 30-40 minutes.