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Sour Cream Enchiladas

5 star rating
 

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Submitted by: Trudy Shannon

 

Corn tortillas are filled with cheddar and Jack cheeses, and a mixture of cream of mushroom soup, sour cream, diced green chilies, and onion.
 

Ingredients

  • 1 pint (16-oz.) sour cream
  • 2 cans condensed cream of mushroom soup
  • 1 4-oz can of diced green chiles
  • 12 corn tortillas
  • Cooking oil
  • 2 cups finely chopped onion
  • 1 lb. Shredded Cheddar cheese
  • 1 lb. Shredded Monterey Jack cheese
  • 1 3.8-oz can of sliced ripe olives

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Method

1. Mix together sour cream, soup, and drained chilies. 2. Soften tortillas in hot oil, dipping them in and out quickly; drain on paper towels to remove excess oil. 3. Spread 1/2 cup of the soup-sour cream mixture in the bottom of a 9 X 13-inch baking dish. 4. Put 2 Tbsp. of soup mixture, a Tbsp. of onions, and a Tbsp. of each cheese in the middle of one tortilla. Roll up the tortilla and place seam side down in the dish. Repeat with each tortilla. 5. When all tortillas are filled and in the dish, take the remaining mix and spread over top of the enchiladas, sprinkle remaining onion, cover with remaining cheeses, and top with ripe olive slices. 6. Bake, uncovered, at 350 degrees for 30 minutes.

 

Notes: Be sure that tortillas are drained well on the paper towels so that they are not too oily. This dish can be made ahead, frozen and reheated.

 

Number of Servings: 4

 

Submitted by: Trudy Shannon ()

 

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