A delightful twist on classic enchiladas, featuring a creamy green chili sauce and a cheesy, savory filling.
Cook the ground beef in a large skillet over medium heat until browned, breaking it up with a spatula.
Ensure the beef is evenly browned for the best flavor.
Add the chopped onion to the skillet and sauté until softened.
Cook the onion until translucent to bring out its sweetness.
Stir in the chili powder, salt, and pepper, mixing well with the beef and onion.
Taste the mixture and adjust the seasoning if needed.
Spoon the beef mixture and a handful of cheese onto each tortilla, then roll them up tightly.
Place the enchiladas seam-side down in the baking dish to keep them secure.
Combine the sour cream, diced green chilies, and cream of chicken soup in a mixing bowl to make the sauce.
Mix until the sauce is smooth and well combined.
Pour the sauce evenly over the enchiladas in the baking dish.
Ensure all enchiladas are covered with sauce for even baking.
Cover the dish with aluminum foil and bake in a preheated oven at 375°F for 20 minutes.
Covering the dish prevents the enchiladas from drying out.
Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10 minutes.
Bake until the cheese is melted and bubbly.
Serve the enchiladas hot, garnished with fresh cilantro or diced tomatoes if desired.
Pair with a side of guacamole or salsa for added flavor.
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