Ingredients

1 can condensed cream of mushroom soup

1/2 cup sour cream

1 cup picante sauce

2 tsp chili powder

2 cups cooked ground beef

1/2 cup shredded Monterrey Jack

6 tortillas (6") warmed

1 small tomato chopped

1 green onion sliced

Preparation

  1. Stir the soup, sour cream, picante sauce, chili powder in medium bowl.
  2. Stir 0ne cup of this picante mixture, beef and cheese in large bowl.
  3. Divide beef mixture among the tortillas. Roll up tortillas and place seamside up in 2 qt. shallow baking dish.Pour remaining picante sauce over filled tortillas. Cover baking dish.
  4. Bake at 350 degrees F. for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.