"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cream Enchiladas Recipe

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

Contributor:  
Contributor:  
Donna Camp
Added: Sunday, May 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. ground beef (or shredded chicken);
Salt, Pepper, Garlic Salt;
1 can cream of chicken soup;
1 can cream of mushroom soup;
1 can green chilies (chopped);
1 onion, chopped;
1 small sour cream;
Flour or corn tortillas.

Directions:
Directions:
Brown ground beef, onion, salt, pepper, and garlic salt. Mix soups, sour cream and chilies. Wrap meat in soft tortillas. Line 9x13 pan with enchiladas. Pour soup mixture over all. Add shredded cheese to top. Bake at 350 until cheese is brown and melted.

Number Of Servings:
Number Of Servings:
12

 

 

 

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