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Sour Cream Beef Enchiladas Recipe

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This recipe for Sour Cream Beef Enchiladas, by , is from Recipes from Whicker, Rounds & Caldwell Families, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

DeAnna Whicker Anderson


2 lbs ground beef
1 (1 1/4 ounce) packet taco seasoning
1 (4 ounce) can diced green chilies
16 ounces sour cream
2 (10 1/2 ounce) cans cream of chicken soup
10 flour tortillas
1 cup cheddar cheese, shredded
salsa (optional)

Brown meat, then drain grease.
Add taco seasoning and green chilies.
Combine sour cream, soup, and other 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, wrap, and place in pan.
Pour the rest of the soup mixture over the top of tortilla wraps and sprinkle with cheese.
Bake at 350 degrees; for 35-40 minutes, or until cheese is melted and soup is bubbling on the sides.
Serve with salsa, if desired.

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