sour cream and cheese enchiladas

Name: sour cream and cheese enchiladas
Total time: 2700 s
Yield: 7 servings
Cuisine: American
Ingredients: 12 oz can cream of mushroom; 12 oz can cream of chicken; 4 oz can of chopped green chillies; 8 oz tub of sour cream; 1 small onion finely chopped; 14 corn tortillas; 1 lb med or sharp cheddar grated

Keith @Keith_boyRD

Well growing up this is a dish my mother would serve with some tacos, refried beans, sour cream, sharp cheddar cheese, diced tomato and diced onions would be as toppings with the meal,. I would recommend Organic or all natural Cream of Mushroom, if you really want to get down then make your cream of mushroom from scratch with fresh mushrooms and use fresh green chilies...

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Ingredients

45 mins

7 servings

12 ozcan cream of mushroom
12 ozcan cream of chicken
4 ozcan of chopped green chillies
8 oztub of sour cream
1 smallonion finely chopped
14corn tortillas
1 lbmed or sharp cheddar grated

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Steps

45 mins

1

In medium bowl mix cream of mushroom, cream of chicken, sour cream, green chilies and salt and pepper to taste
2

Preheat oven to 350
3

On stove put a quarter inch of corn oil in med frying pan and fry tortillas for only 2 seconds each side of 375°F oil
4

in a large casserole dish spoon in several spoonfuls of the mixture on bottom and coat lightly
5

in casserole dish place tortilla and spoon in about 4 tablespoons of mixture some cheese and a few minced onions and roll up tortilla pushing to the side repeat with each tortilla 10 across long ways and 4 on side
6

sure you leave enough extra mixture 2 layer the top of rolled tortillas also with the left over onions and cheese
7

Place in oven and bake for 45 minutes covered with aluminum foil
8

After casserole is good and bubbly take off aluminum foil turn on broiler and broil until lightly golden brown (or use a torch)
9

let cool for 20 before serving and enjoy