Preheat oven to 350 F. Brown the ground beef in a skillet. Drain off fat. Add the diced onion to the brown ground beef and sautee until the onions are soft and translucent. Add olive oil if needed. Set aside.
Combine the Cream of Celery Soup, 1 cup sour cream, 4 oz can of green chilies, and 1 cup of milk. Add the browned hamburger and onions to the enchilada sauce. Stir until well mixed.
Pour 3/4 cup of enchilada sauce over the bottom of a 9 x 13 baking dish.
Assemble enchiladas. Add 1/4 cup enchilada sauce to the center of the tortilla. Sprinkle with cheese. Roll up like a burrito and put in the baking dish. Don't forget to leave some extra sauce to add to the top of the enchiladas before baking. (aprox. 1-2 cups).
Pour and spread the remaining beef enchilada sauce onto the top of the enchiladas. Add cheese to the top.
Bake uncovered for 25-30 minutes or until the cheese is melted and starting to brown
Serve by topping the enchiladas with lettuce and your favorite salsa or hot sauce.
Notes
This recipe is easy to double and freeze one for later. Prepare as above. Cover the baking dish with aluminum foil and put it in the freezer. Will store for 3 months. To bake, preheat the oven to 350 degrees Fahrenheit. Bake for 35-40 minutes covered. Uncover the pan and cook the enchiladas for an additional 15 minutes or until the enchiladas are completely cooked through and the cheese is melted and starting to brown. Cooking times may vary.Enjoy