My Sour Cream Enchiladas

Ingredients

* 1 cans condensed cream of chicken or mushroom soup
* 16 oz sour cream
* 1 4 oz can chopped green chile peppers
* 8 ounces Monterey Jack cheese grated
* 8 ounces Cheddar cheese grated
* 1 bunches green onions, chopped
* 1 small can of sliced black olives to spread on top
* 12 (6 inch) corn tortillas
(if you want to make this for someone that does not eat meat use the mushroom soup, there is no chicken broth in it.)

Mix everything together except the cheese, black olives and tortillas in a bowl, put a few spoon fulls of this in the bottom of a 9×12 pan, set aside.

Dip each corn tortilla into hot oil for 20 seconds a side, let drain.

Layout tortillas, put a spoonful of the sour cream soup mixture in the tortilla, add cheese.

Roll it up.

Place in pan (this pan is smaller than 9×12 it only fits 6 enchiladas)

Once you get the pan full spread the rest of the sour cream soup mixture on top.

Top with more cheese and the black olives.

Bake for 30 minutes at 250 degrees F or until everything is all melted.

I like to serve mine with beans and chips. The dish is done now… eat it up.

My Sour Cream Enchiladas
Ingredients
* 1 cans condensed cream of chicken or mushroom soup
* 16 oz sour cream
* 1 4 oz can chopped green chile peppers
* 8 ounces Monterey Jack cheese grated
* 8 ounces Cheddar cheese grated
* 1 bunches green onions, chopped
* 1 small can of sliced black olives to spread on top
* 12 (6 inch) corn tortillas
(if you want to make this for someone that does not eat meat use mushroom soup, there is no chicken broth in it.)

Heat oven to 250 degrees F

Mix everything together except the cheese, black olives and tortillas in a bowl, put a few spoon fulls of this in the bottom of a 9×12 pan, set aside.
Dip each corn tortilla into hot oil for 20 seconds a side, let drain.

Layout tortillas, put a spoonful of the sour cream soup mixture in the tortilla, add cheese and roll up, place in pan, continue with all the rest of the tortillas. Spread the rest of the sour cream soup mixture on top of the rolled enchiladas, top with more cheese and the black olives.

Bake for 30 minutes at 250 degrees F or until everything is all melted.

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~ by Meg on November 16, 2010.

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