Sour Cream Enchiladas (Please see my comment below.)

I've made this so many times I don't really measure, so these are my best guesses.  I have tried to make these healthier with fat free sour cream and reduced fat soup. They are still good, but using the bad stuff is so much better!
Corn tortillas are key! And, yes, I know these are flour in the pictures. They are still good that way, but I have recently discovered how much better these are with corn. Try them both ways. You’ll see.
1ish pounds drowned hamburger (I brown mine with some chopped onion.)
1 8oz sour cream
1 can cream of mushroom soup
1can chopped green chilis
3/4 tbsp cumin
Salt & pepper to taste
Corn tortillas
Shredded cheddar cheese
Mix the drained ground beef with the remaining ingredients. This is your filling.

Use CORN tortillas. So much better than flour with these & I'm a flour tortilla girl myself. Wrap the filling in the tortillas (a good spoonful or two is enough. This one is a bit too full.) & place in baking dish.

Leave some filling to cover the top of the enchiladas in the baking dish.

Top it all with a couple of cups of shredded cheddar cheese. (And, POOF! magically the tortillas have turned to corn.) This is a picture of the ones my family will be eating tonight. The enchiladas in the previous pictures have already been devoured.

(Side note: At this point, you can cover them with plastic wrap and foil and freeze them. They work great that way. Then you have dinner made on a crazy, busy night. I’ll double and even triple the batch sometimes so I have plenty in the freezer.)

Bake covered with foil at 350 for about 30 minutes. You just want to get them melded together and hot. Uncover and bake long enough for the cheese to melt and brown a bit.

Hope your family enjoys them as much as mine does. I grew up eating these. Come back and let me know what you think after you’ve tried them!