Sour cream adds a pleasant, mild tang to the mushroom and green chile sauce in this hearty ground beef layered enchilada casserole.

Sour Cream Enchilada Casserole

1 pound ground beef

Garlic powder, salt and pepper to taste

2 cups (16-ounces) sour cream
1 (10-ounce) can condensed cream of mushroom soup
1 (4-ounce) can chopped mild green chiles
8 (10-inch) flour tortillas
2 bunches of green onions, chopped
4 cups (1 pound) shredded Monterey Jack cheese
4 cups (1 pound) shredded cheddar cheese

1. Brown ground beef in skillet over medium-high heat; drain and season to taste garlic powder, salt and pepper.
2. In a bowl, combine sour cream, green chiles and soup. Spread about 1 cup sauce in bottom of a lightly greased 13 x 9 x 2-inch baking pan.
3. Place 4 tortillas over soup mixture. Layer with meat mixture, onions, and 1/2 of the cheese. Place remaining of tortillas on top and spoon remaining soup mixture over tortillas. Sprinkle with remaining cheese.
4. Cover and bake at 375°F (190°C) for 20 minutes. Remove cover and bake for additional 10 minutes.

Makes 6 to 8 servings.