Sour Cream Enchilada Casserole
Sour cream adds a mild tangy note of creaminess to the mushroom and green chile sauce in this simple ground beef layered enchilada casserole.
1 pound ground beef
Garlic powder, salt and ground black pepper to taste
2 cups (16 ounces) sour cream
1 (10.75-ounce) can condensed cream of mushroom soup
1 (4-ounce) can diced green chiles
8 (10-inch) flour tortillas
2 bunches of green onions, chopped
4 cups shredded Monterey Jack cheese
4 cups shredded cheddar cheese
- Brown ground beef in skillet over medium-high heat; drain and season to taste garlic powder, salt and pepper.
- In a bowl, combine sour cream, green chiles and soup. Spread about 1 cup sauce in bottom of a lightly greased 13x9x2-inch baking pan.
- 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.
- Cover and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove cover and bake for additional 10 minutes.
Makes 8 servings.