In honor of Cinco De Mayo–Smothered Enchiladas !

This is a recipe D-Licious made for our Cook-N-Critique day on my other blog Real Women Eat.  
“Cook – n- Critique” is a regular feature on Real Women Eat.  We vote on a different cookbook, and make a dish from that.  To decide who gets to make what dish, we “draw names”.  For this particular C-N-C I drew dessert…and D-Licious drew entrée.  I think she made a great choice.  This has become a favorite of ours!  In case you’re not a follower of mine on twitter, then I’m going to share it here.  
Smothered Enchiladas
2 lbs ground beef
1 packet mild taco seasoning mix
1 (3.5 oz) can chopped green chiles, divided
2 (10 3/4 oz ) cans cream of chicken soup
1 (16 oz) container sour cream
flour tortillas
2 cups shredded cheddar cheese
Cook 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 chopped green chiles, set aside.   Stir together remaining green chiles, soup, and sour cream.  Pour half of sour cream mixture into a non-stick 9 x 13 baking dish. 
Spoon beef mixture evenly down center of each tortilla; roll up.  Continue until you’ve used up all the beef mixture.  (recipe said 8 tortillas, but depending on how heavy you go with the beef, it may be more or less).  Roll up.  Place seam sides down in pan and cover with remaining sour cream mixture.  Top with cheddar cheese.
Bake, uncovered at 350 degrees for 25 minutes or unmtil thoroughly heated.  Garnish with salsa, sour cream, green onion or fresh cilantro if desired. (We didn’t desire  LOL)
Oh!  and just in case you want to rush right out and get that cookbook…

It was from the All New Ultimate Southern Living Cookbook

So there ya go!  Enjoy!