White Enchilada's

1 pound of ground beef (I use 93/7)

1 can Cream of Mushroom soup (I use reduced fat)

1-8 ounce carton of Sour Cream (lowfat)

1-7.5 ounce can of diced Green Chilies

1 can/jar of taco sauce

1 onion, chopped

1-10 count package of flour tortillas

1/2 - 3/4 cup of shredded cheddar cheese

salt and pepper to taste

Preheat oven to 350 degrees

For The Filling:

Brown the meat and onion in a saute pan and then drain, then return to pan and add the taco sauce, salt and pepper - then mix well together. Then fill each tortilla with meat filling (about 2 tablespoons per tortilla, then roll up and place in a baking dish.

For The Sauce:

In a saucepan - combine soup, sour cream and green chilies. Cook until sauce is warmed through.

Pour the sauce over the rolled enchiladas and then spread grated cheese over sauce.

Bake for 20 to 25 minutes, until bubbly!

I top the enchiladas (once on the plate) with shredded lettuce and chopped tomatoes. And serve Pinto Beans as a side.

Enjoy!!!!