Sour cream beef enchilada bake...extra gooey please.

Sometimes you just

know what it is that you want.

In this case, 

I was craving something 

with an 

extra-cheesy 

sour-creamy 

ooey gooey

goodness.

This enchilada bake hit the spot!

I tweaked a recipe that I found online to

make it how I wanted it to taste. 

Sour Cream Beef Enchilada Bake

1 small onion diced

1 lbs ground beef
1 (1 1/4 ounce) packet taco seasoning

3-4 T water

1 (4 ounce) can diced green chilies
8 ounces sour cream
1 (10 1/2 ounce) can cream of chicken soup
6 flour tortillas
1 cup sharp cheddar cheese, shredded

1 cup Monterey jack cheese, shredded

Directions:

Saute onions until translucent.

Add meat and brown, then drain grease.

Add taco seasoning and ½ green chilies and water

and cook on low heat for a couple of minutes.

Combine sour cream, soup, and other ½ 

chilies in a saucepan and heat through.

Pour enough soup mixture into a 9 x 13” pan 

to coat bottom.

Heat tortillas 30 seconds in the microwave.

Fill tortillas with meat mix and top with

sharp cheddar, wrap 

and place in pan.

Pour the rest of the soup mixture over the top 

of tortilla wraps and sprinkle with the Monterey 

jack cheese.

Bake at 350 degrees; for 30-35 minutes, or 

until cheese is melted and soup is bubbling 

on the sides.

Serve with shredded lettuce, sour cream, 

tomatoes, salsa...or whatever your

heart desires.  :)

Love what you eat and eat what you love! :)