My super, fantastic friend, Michelle, came over one day and brought us enchiladas (A LONG TIME AGO) and I LOVED them! I asked for the recipe and tried to make them myself. They were good, but not as good as hers, because I tried combining chicken with beef. For that reason, I never posted the recipe. Well, I just found these pics and I felt the need to share. The recipe is a dynamite one, when done correctly. Here it is:

CREAMY BEEF ENCHILADAS

Ingredients:
2 lbs. lean ground beef (I had one pound ground beef and one pound chicken that I decided to grind in our food processor. I do NOT suggest this. It definitely tastes better when you stick to just the ground beef. I am only mentioning this so you will understand what is going on in my pictures)
1 cup chopped onion
1 can (10 ¾ oz) condensed cream of mushroom soup
1 cup sour cream
1 can (4 oz) chopped green chilies
3 cups shredded cheddar cheese, divided
30 oz enchilada sauce, divided
12 flour tortillas (8 in.) warmed
Directions:
In a Dutch onion, cook beef (I have chicken in this picture…don’t do that) and onion over med heat until meat is no longer pink. Add the soup, sour cream, chilies, 1 cup cheese and ½ cup enchilada sauce, heat through. Place ½ cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dish.

Spread small amount of enchilada sauce into bottom of baking dish. Pour additional sauce over top; sprinkle w/ remaining cheese. Bake uncovered at 350 for 20-25 minutes or until heated through.

Makes 12 – 2 pans (Eat one, freeze one)
Works well to freeze the enchiladas individually, without the sauce and cheese so you can easily pop them out and add the sauce and cheese when you are ready to make the recipe for the second time.