These Enchiladas are over the top! I was hungry for Mexican food and couldn't decide if I wanted beef, rice, or beans so I concoted this recipe and we loved it. My DH absolutely devours them!They are VERY rich and filling though.
*Note these are not a very wet Enchilada. If you prefer more sauce you could add some Enchilada sauce.
05Take flour tortillas and fill down the middle with meat mixture being careful not to overfill. If using corn tortillas warm them first or they will break.
06Fold tortillas over mixture and roll rather tightly until overlapping and place seam side down in a casserole dish.
07Stir soup mixture, sour cream, and green chilis together and spread evenly over tortillas.
08Bake at 350 for 45 minutes.
09Remove from oven and sprinkle with shredded monterey jack and cheddar.
10Return to oven for 5 minutes or until cheese melts.