1 can diced green chilies
1 1/2 lbs. lean ground beef (diced chicken may be used)
1/2 med. onion, chopped
1 clove garlic, minced
1 can enchilada sauce (Old El Paso)
1 can cream of mushroom soup
1 (8 oz.) container sour cream
2-3 c. grated cheese (mild cheddar)
12 flour tortillas, heated

Cook meat, onion and garlic until done and tender. Add enchilada sauce, let simmer on low. Fill each tortilla with a large spoon full of meat mixture (across one end), top with grated cheese, and roll up. Place seam side down in 9"x13" baking dish. When all are rolled, frost the enchiladas with sour cream and soup mixture. Cover all enchiladas completely. Top with remaining cheese. Cover pan with foil and bake at 350 degrees for 25 to 30 minutes.