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"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

Easy Sour Cream Cheese Enchiladas Recipe

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This recipe for Easy Sour Cream Cheese Enchiladas is from Generations Cookbook for the Holland & Weese Families , 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
12-16 oz. grated Monterey Jack cheese
1 16 oz. carton Sour Cream
1 small can diced mild Green Chilies
1 tsp. ground Oregano
2 cloves fresh chopped Garlic - optional (or minced dried garlic)
Green Chile Salsa or Green Tomatillo Sauce
Directions:
Directions:
Mix all ingredients except (uncooked) Tortillas and Cheese in 10" square casserole dish. Add grated Cheese and mix thoroughly. Tear Tortillas in bite-sized pieces and stir into other ingredients with wooden spoon until completely coated. Press into dish with spoon or spatula until all same thickness. Pour Geen Tomatillo or Green Chile Salsa over top. Bake at 350 for 30 minutes or Microwave on high for 10 - 12 minutes until tortillas are soft.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I remodeled this from a recipe Jan gave me years ago, which had the tortillas cooked in a skillet first. This is easier and better for you! My kids love this with just a salad and pinto or refried beans - and so do guests!

 

 

 

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