Sour cream adds a pleasant, mild tang tothe mushroom and green chile sauce in this hearty ground beeflayered enchilada casserole.
Recipe: Sour Cream EnchiladaCasserole
1 pound ground beefGarlic powder, salt and pepper to taste2 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
Makes 6 to 8 servings.
If the Sour Cream EnchiladaCasserole recipe was useful and interesting, you can share it with your friends or leave a comment.