Creamy Beef Enchiladas

2 lbs. lean ground beef
1 c. chopped onion
1 can (10-3/4 oz.) condensed cream of mushroom or chicken soup
1 cup sour cream
1 can (4 oz.) chopped green chilies
3 c. shredded cheddar cheese, divided
3 cans (10 oz. each) enchilada sauce, divided
12 flour tortillas (8 in.), warmed

In a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, sour cream, chilies, 1 c. cheese and 1/2 c. enchilada sauce; heat through.

Spread 1/4 c. enchilada sauce into each of two ungreased 9x13 baking dishes. Place 1/2 c. beef mixture down the center of each tortilla. Roll up and place seam side down in each prepared dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Serves 12 or one pan can be frozen.