Enchilada Casserole

This is another recipe from the 52 weeks of recipes for picky kids...our whole family really likes this!! I make the entire recipe, but I freeze half of the meat mixture and half of the sour cream mixture and only make 6 enchiladas, because they are huge! Even with only half the recipe, we can usually eat it for two meals.

1 cup sour cream

2 (10.75 oz.) cans cream of chicken soup

1 (4.5 oz.) can chopped green chilies

1 can olives, sliced

1 lb. ground beef

1 tsp. salt

1 tsp. ground black pepper

1 tsp. garlic salt

1/2 large yellow or sweet onion, chopped

1 (16 oz.) can refried beans

2 tsp. minced garlic

2 tsp. dried oregano

1 tsp. dried basil

1 Tblsp. cumin

1/2 cup fresh, chopped cilantro leaves

1 (10 oz.) can enchilada sauce

12 10" flour tortillas

1 pound mild cheddar cheese, shredded

Preheat oven to 350 degrees. Combine sour cream, soup, green chilies, and olives in a large bowl; set aside. In a large skillet over medium heat, brown ground beef with salt, pepper, garlic salt, onion, beans, garlic, oregano, basil, cumin, and fresh cilantro. Pour 1/2 of the enchilada sauce in a 9 x 13 inch baking dish; set aside. Fill the tortillas with 1 large tablespoon sour cream mixture, 1 large tablespoon meat mixture, and a handful of cheese. Fill all 12 tortillas and fold in sides. Roll up and place, seam side down, in casserole dish. Put remaining sour cream mixture on top of filled tortillas and the rest of the enchilada sauce. Top with remaining cheese. Bake for 35 minutes.