Sunni's Cheesy Enchiladas

This recipe was on the LPM blog this morning and it looked yummy to me. Just another variation of a classic. (I think even Kirsten could eat this!)

Ingredients:
(I always half this recipe)
24 flour tortillas
2 lbs. ground beef
2 lbs. Velveeta, cubed
2 cans Rotel tomatoes
4 (8-oz.) cartons sour cream
¼ cup butter
2 med. onions, chopped
1 dash garlic salt
Salt & pepper to taste

Brown meat with one chopped onion. Add garlic salt and salt and pepper. Drain. Coat large sauce pan with non-stick spray. Add sour cream and tomatoes, mix well. Add butter and heat on medium heat. Add Velveeta, stirring constantly. Add the remaining chopped onion. Turn heat to low and simmer for about 5 min. The cheese/butter should be melted by this point. Add a portion of the sauce to meat. Spoon meat mixture into tortillas. Lay in casserole dish, seam down. Pour remaining sauce over enchiladas. Cover and bake for 15 min. at 350 degrees.

Sour Cream Chicken Enchiladas

For Marcy :)

Ingredients:
2-3 Chicken breasts
2 cans cream of chicken soup
1 pint sour cream
1 (40z) can chopped green chiles
1 1/2 cups grated Moterey Jack cheese
1 1/2 cups grated cheddar cheese
1 can black olives (sliced)
1 dozen flour tortillas

Directions:
Boil chicken breasts 25-30 minutes, then chop into bite-sized pieces. Mix soup, sour cream and chiles together. Spread a thin layer of creamed mixture on the bottom of a 9x13-inch pan. Then taking each tortilla, spread a thin layer of creamed mixture (save half of mixture to coat the top of the enchiladas), then add some chicken pieces, cheese and olives; roll the tortillas up and place in pan seam side down. Spread remaining creamed mixture over top and garnish with cheese and olives. Bake 25-30 minutes at 350 degrees.