Iowa Enchiladas

Ingredients

• 2 pounds ground beef
• 1 onion , chopped
• 2 cans chopped green chiles , 4 ounce
• 1 package taco seasoning , 1 ounce
• 2 cans condensed cream of chicken soup , 10.5 ounce
• 1 container sour cream , 16 ounce
• 12 flours tortillas
• 2 cups shredded Cheddar cheese
• 1.5 cups shredded lettuce
• 1 small tomato , chopped
• 0.25 cups black olives , sliced

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Cook and stir ground beef, onion, 1 can green chiles, and taco seasoning in a large skillet over medium-high heat until beef is crumbly and browned, 6 to 8 minutes. Drain excess fat. Set aside.

3. 3

   Combine canned soup, sour cream, and remaining 1 can green chiles in a medium saucepan over medium-low heat until warm, about 10 minutes; transfer ½ to a 9x13-inch baking dish.

4. 4

   Spoon ground beef mixture in a line across middle of each tortilla; roll up tortillas. Place into the baking dish on top sour cream mixture; pour remaining ½ sour cream mixture over enchiladas. Top with Cheddar cheese.

5. 5

   Bake in the preheated oven until hot and bubbling, about 35 minutes.

6. 6

   Top enchiladas with lettuce, tomatoes, and olives.