Sour Cream Enchiladas

Sour Cream Enchiladas
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Ingredients:
2 lbs ground chuck
1/2 cup chopped onions
1 (10 3/4 ounce) cans creamy chicken verde soup
1 (10 3/4 ounce) cans cream of chicken soup
1 (4 ounce) cans chopped green chilies
2 cups shredded Mexican blend cheese or 2 cups colby-monterey jack cheese
1 (16 ounce) sour cream
10 -12 flour tortillas
1/4 teaspoon garlic powder
1 cup milk

Directions:
Brown ground chuck well ,drain.
Add the onion and cook until onion is tender.
Add the salt, pepper, and garlic powder.
Mix soups, sour cream, and milk well. Add the green chilies.
Warm tortillas in microwave in 2 batches of 5 each wrapped in paper towel for 45 seconds.
Spoon 1/3 cup hamburger mixture in center of tortilla; top with 2 tablespoons cheese and 2tablespoons sour cream sauce.
Fold in sides, then roll the tortilla from the top down; continue with all the tortillas.
Put 1 cup sour cream sauce in bottom of 13×9 inch pan.
Place rolled tortillas on top of the sauce.
Pour rest of the sauce over all, then sprinkle cheese on top.
Cover with tin foil and bake for 1 hour at 350 degree oven, uncover and bake 10 minutes more.

Servings: 8

Time preparation: 30 min.

Time total: 100 min.

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4.3 (1477 votes)

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