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Sour Cream Enchiladas Recipe

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This recipe for Sour Cream Enchiladas, by , is from Jo Ann's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Walker
Added: Wednesday, April 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 bunches green onions
1 lb. grated Jack cheese
1 lb. grated Cheddar cheese
2 can cream of chicken soup
4 oz can chopped olives, drained
1/2 pint sour cream
1 1/2 dozen corn tortilla
Oil

Directions:
Directions:
Finely chop onions, tops included. Mix cheeses together, set aside.

In a medium saucepan, heat soup, olives, and sour cream. Keep warm (not hot) while you prepare the tortilla.

Heat tortillas one at a time in a small amount of oil in skillet. Stack on plate. (Be sure you only soften, so they will roll.)

Using a 13"x 9" baking pan, dip 1 to 2 Tbsp. of sauce into bottom of pan. Take one tortilla at a time and dip into remaining sauce. Fill with 1 Tbsp. cheese and pinch of onions, roll up and place in baking dish.

After baking dish in filled with tortillas, pour rest of remaining sauce on top and cover with cheese. Bake at 350 for 20 - 25 minutes or until cheese is melted.

Number Of Servings:
Number Of Servings:
8 - 10

 

 

 

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