SMOTHERED ENCHILADAS RECIPES

Steps:

• Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.
• Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.
• Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.
• Bake at 350°F for 25 minutes or until thoroughly heated. Garnish, if desired.

Steps:

• Preheat oven to 325º F / 160º C.
• In a mixing bowl, cream together cream cheese and sour cream. Stir in 1/2 cup of salsa and 1 cup of shredded cheese.
• In a separate bowl, combine shredded chicken, corn, cumin, cayenne, salt, pepper and scallions. Add the chicken mixture to the creamed cheese mixture, stirring to blend.
• Spread 1/2 cup salsa in the bottom of a baking dish. Place about 1/3 cup of the filling mixture on a tortilla, roll the tortilla up and transfer to the baking dish, seam side down. Repeat until all the tortillas are rolled.
• Pour the remaining salsa over the enchiladas, spreading the sauce with the back of a spoon or spatula. Sprinkle remaining cheese over the top.
• Transfer to preheated oven and bake for 20 to 25 minutes, or until heated through and bubbly. Serve hot.