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Sour Cream-Cheese Enchiladas Recipe

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This recipe for Sour Cream-Cheese Enchiladas is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 corn tortillas
1/2 cup sour cream
2 cups grated cheddar cheese
2 (3 1/2 oz.) cans chopped green chilies
2 cans condensed cream of chicken soup
1/4 tsp. garlic salt
Directions:
Directions:
Combine chicken soup, sour cream, green chilies, and garlic salt in saucepan; heat through.
Warm tortillas so they are pliable. Into each corn tortilla, place 2 or 3 tablespoons cheese and 1 tablespoon sauce mixture. Roll up and place seam-side down in a 13x9 pan. Pour remaining sauce over top of the enchiladas and sprinkle the
remaining cheese on top of that. Bake at 350º for 20 to 25 minutes.

Variations:
Add 1 cup shredded chicken to sauce mixture.
Replace 1 can chicken soup with 1 can (14 oz.)
mild green enchilada sauce.

 

 

 

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