Smothered Enchiladas

2 pounds ground beef
1 (1 1/4-ounce) package mild taco seasoning mix
1 (4.5-ounce) can chopped green chiles, divided
2 (10 3/4-ounce) cans cream of chicken soup
1 (16-ounce) container sour cream
8 (8-inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese
1 onion chopped cooked clear

Garnishes: homemade Salsa, sour cream, green onion curls, chopped fresh cilantro, sliced black olives

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 chopped green chiles; set aside.

Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.

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

Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.

Southern Living