Sour Cream Enchiladas

I often make my enchiladas with this method, even if I use a different recipe. I hate rolling enchiladas, but I love the flavors, so I just rip up the tortillas and layer them instead of rolling.

1 lb ground beef
½ cup chopped onion
½ t. Oregano
½ t. Cumin
½ t. garlic
½ t. salt
8 oz sour cream
1 can cream of chicken soup
1 soup can of milk
1 pkg corn tortillas
Grated cheese

Brown ground beef. Pour off fat. Add onion, cumin, oregano, garlic, & salt. Add soup, milk & sour cream. Heat to blend. Layer torn tortillas, meat mix and cheese in a 9 x 13 pan. Bake at 350 until thick (about 30-45 minutes).