"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sour Cream Enchiladas Recipe

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

Contributor:  
Contributor:  
Diane Shirey
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. tortillas (I use flour, but corn are traditional)
16 oz sour cream
2 small cans diced green chilies (these are not optional as it will change the taste of the dish)
1 jar pimentos (optional)
1 can cream of chicken soup
1 can cream of celery soup
1 and pounds grated cheddar cheese (1/2 med, sharp)

Directions:
Directions:
Combine in a large bowl everything but tortillas. If using corn tortillas cook in water or oil to soften, Use a 13 x 9 pan Put a spoonful of mix on tortilla, wrap and place in pan. After all tortillas are wrapped and pan is full spread remaining filling mix on the top (be sure to save some for the top). Bake at 300 for 30 minutes. Leftovers can be frozen and reheated with a lid.


 

 

 

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