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Sour Cream Enchiladas Recipe

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This recipe for Sour Cream Enchiladas, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Zona Dupree
Added: Thursday, January 22, 2009


1 1/2 lbs. hamburger meat
1 med. onion
1 bell pepper
garlic powder, salt, pepper to taste
1 - 10 oz. can rotel (drain off 1/2 liquid)
1 - 10 3/4 oz. can cream of chicken soup
1 - 10 3/4 oz. can cream of mushroom soup
1 - 10 3/4 oz. can cheddar cheese soup or 3/4 lb. velveeta
1 pint sour cream
1 small can of chopped green chilies
1 - 8 oz. cheddar cheese
sliced jalapeños

Brown hamburger meat, drain and set aside.
Mix and place in microwave the rotel, all soups and or velveeta, sour cream and green chilies. Heat thoroughly. Add enough of the sauce to your hamburger meat to bind it. Use fajita size flour tortillas and place some meat inside each, roll up and place in 13X9 casserole dish. Pour remaining sauce mixture over tortillas in pan. Cover with grated cheese. Place sliced jalapeños on top and cover with foil. Bake at 375º for 40 minutes.




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