"Non"-chiladas

When my mom first gave me this recipe, I thought, "Eh, I don't like enchiladas so much." But then I read the recipe, and although it was called enchiladas, they are so not traditional enchiladas. There is no enchilada sauce, which is what I really don't like. In fact, it's a strange combination of things you may not expect in Mexican food. So we've since had a lot of fun thinking up new names for this recipe. I decided to go with Non-chiladas, but we also tossed around Enchilitos (enchiladas + burritos) and more (if you've got a good one, let me know!). Don't let the ingredients gross you out...my family LOVES this recipe. In fact, my 5 year old ate three servings tonight!

Non-chiladas
8 soft taco size flour tortillas or 6 burrito size flour tortillas
1 can cream of chicken soup
1/2 c sour cream (Daisy Light is by far the superior sour cream out there!)
1 c Pace medium picante salsa
2 tsp chili powder
1 lb ground beef, cooked
2 3/4 c shredded cojack or Mexican blend cheese
toppings

Mix together soup, sour cream, salsa, and chili powder.
Stir 1 1/2 c of the mixture in a separate bowl with the cooked ground beef and 3/4 c of the cheese. Divide the beef mixture among the tortillas.

Roll up the tortillas and place them seam side down in a 9x13 baking dish.

Spread the remaining sauce over the top making sure to cover all exposed tortillas so they don't harden in the oven. Cover the top with the rest of the shredded cheese.

Cover the dish and bake at 350 degrees for about 30-40 minutes or until heated through and cheese is melted.