Sour Cream Enchilada Casserole

Oh my. This is, by far, one of our favorite meals. It's quick to prepare and you don't have to fuss with making sure each enchilada has the same amount of filling. It has been rated a "10" in our family.


Sour Cream Enchilada Casserole

1 pound ground beef
Garlic powder, salt and pepper - to taste
16 oz sour cream
10 oz can condensed cream of mushroom soup
4 oz can chopped green chilies
8 (10 inch) flour tortillas
2 bunches of green onions, chopped
2 cups shredded Monterrey Jack cheese
2 cups shredded Cheddar cheese

1. Brown ground beef in skillet over medium-high heat; drain and season to taste with garlic powder, salt and pepper.
2. In a bowl, combine sour cream, green chilies and soup. Spread about 1 cup sauce in the bottom of a lightly greased 13x9 baking dish.
3. Place 4 tortillas over soup mixture (1 rip them into quarters first). Layer with meat mixture, onions, and 1/2 the cheese. Place remaining tortillas (ripped) on top and spoon remaining soup mixture over tortillas. Sprinkle with remaining cheese.
4. Cover and bake at 375 for 20 minutes. Remove cover and bake for additional 10 minutes.