cream of chicken condensed soup
red enchilada sauce (optional)
canned green chilies
shredded cheddar cheese
Preheat oven to 375 fahrenheit
Cook however much ground beef you need to fill however many tortillas you get. After fully cooked, drain the grease. Return to the pan and stir in a little water to get taco seasoning to stick, then add that and the green chilies to taste. In a large bowl add cream of chicken soup and sour cream in an equal amount. Add taco seasoning, taco sauce, and (optional) enchilada sauce to taste.
Line your cooking pan with foil, and (this is important) spray your foil with non stick cooking spray. Lay down a light layer of your soup goo. Add a cooking spoon or so of the goo to your meat and stir together.
Place ground beef in your tortilla and roll up like a burrito, place them in the soup lined pan. Pour remaining soup goo on top, then cover in shredded cheese.
Bake at 375 for 20 minutes. If desired, broil for a short time to crisp the cheese a bit.
Also, these are really good topped with taco sauce, but that's a personal preference.
Moral: God I love these!