Green Chili Enchiladas

From Once-A-Month Cooking Cookbook

INGREDIENTS
1 lb ground beef
1 1/2 cups finely chopped onion
1 Tbsp chili powder
1 tsp cumin
salt and pepper to taste
2 cups grated Monterey Jack cheese
8 - 12 tortillas
1 10.5oz can condensed cream of chicken soup
1/2 cup milk
1 1/2 cups sour cream
1 4oz can diced chilies

DIRECTIONS
Cook the ground beef with onions until browned. Drain grease and return to pan. Combine with chili powder, cumin, salt and pepper and 1 cup cheese. Spoon enough meat mixture on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2 inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, milk, and green chilies to make a sauce; pour over tortillas.
Bake uncovered in a 375 degree oven for 20-25 minutes. In the last 10 minutes sprinkle the remaining cheese on top.

We usually make only half of the tortillas and freeze half of the sauce.