Sour Cream Enchiladas

So this is a recipe that we stole from Jenny when we ate at her house the other day. I guess we should ask next time before we just take the card. :)

1 pint sour cream
1 small can chopped green chilis
1 small can sliced olives
1 medium onion chopped
1 can cream of chicken soup
1 lb. ground beef (browned)
1 packet taco seasoning
1 can refried beans
tortillas
cheese

1. Combine sour cream, chilis, olives, onion, and cream of chicken soup in mixing bowl.
2. Brown beef and mix in taco seasoning as directed.
3. Combine beef with refried beans.
4. Fill tortillas with bean-beef mixture, soup mixture, and cheese and place them into a 9x13 in. pan.
5. Top with remaining soup mixture and cheese.
6. Cover with tin foil and bake at 350F for 30 minutes.

Pork Chops

Pork chops (4-6, or more)
2 Tbs. butter
Salt and pepper
1 can cream of mushroom soup
1/2 cup milk
1 cup onions
1 Tbs. butter
water
croutons

1. Melt 2 Tbs. butter in skillet. Season pork chops with salt and pepper to taste.
2. Fry pork chops in butter and then remove them from the skillet.
3. Add cream of mushroom soup, milk, and salt and pepper to leftover butter.
4. In a small skillet melt 1 Tbs. butter and sautee onions. Add croutons and enough water to barely get croutons wet.
5. In a 9x13 in. pan layer croutons, pork chops, and cream of mushroom sauce.
6. Bake at 350F for 1 hour.