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Sour Cream-Cheese Enchiladas Recipe

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

Lillian Gill
Added: Thursday, May 21, 2009


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

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 350 for 20 to 25 minutes.

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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