Enchilada Casserole

A few weeks ago I found an enchilada casserole recipe that I hadn't made in a long time.  I marked the recipe as "good" so I thought I'd try it again.  After this go around, I'll change its mark to "great!" 

Smothered Enchiladas

2 lb ground beef

1 pkg taco seasoning mix

1 (4.5 oz) can chopped chiles, drained

2 cans cream of chicken soup

1 (16 oz) container of sour cream

1 jar salsa

2 cups shredded cheddar cheese

Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain.  Stir in taco seasoning mix and half of the green chiles; set aside.

Stir together remaining green chiles, soup, and sour cream.  Pour half of the soup mixture into a lightly greased 13x9 baking dish.

Spoon beef mixture evenly down the center of  tortillas; roll up.  Place, seam side down, over soup mixture in baking dish; top evenly with remaining soup mixture, salsa, and cheese.

Bake at 350 degrees for 25 minutes or until thoroughly heated.

I'll definitely be making this again sometimes soon!

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