This recipe for Sour Cream Enchiladas, by Bernice Paulson, is from The Paulson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 lb. ground beef 1 can green chiles, chopped 2 cans cream of chicken soup 1 c. sour cream 1 pkg. tortillas 8 oz. cheddar cheese
Brown meat and drain. Mix soup, sour cream and chiles with meat. Place a small amount of mixture in a 9 x 13 pan covering the bottom. Spoon mixture on each tortilla and roll up. Place seam side down in pan and cover with remaining soup mixture. Top with cheese. Bake for 30 minutes in a 350 degree oven.
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