Green Chili Beef Enchiladas

INGREDIENTS:
1 pound lean ground beef (at least 80% lean)
1/2 cup chopped onion
1/2 cup sour cream
1 can (4.5-ounce size) chopped green chiles
8 ounces shredded colby-monterey jack cheese (more to taste if desired)
1 can (10-ounce size) enchilada sauce
1 can green chili sauce
6 (8-inch size) flour or corn tortillas

***GARNISHES, IF DESIRED***
shredded lettuce
chopped tomatoes
additional sour cream
salsa or pico de gallo

DIRECTIONS:
Heat oven to 350F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.

Stir in sour cream, green chiles and 1 cup of the cheese. Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish.

Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.

Drizzle remaining enchilada sauce and green chili sauce evenly over filled tortillas. Sprinkle with remaining 1 cup (or more) cheese. Spray sheet of foil with cooking spray(optional); place sprayed side down on baking dish and seal tightly.

Bake at 350F for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato, pico de gallo, and additional sour cream.

(Bethie's notes: This is also a great dish that you can prepare in advance - like before work - and stick it in the oven when you get home to bake for a yummy, hot dinner. Also, hubby can put it in the oven if you are busy. Fool-proof! ;) The enchiladas kind of fall apart and we ended up dipping it with tortilla chips. Delish!)