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Sour Cream Enchiladas Recipe

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This recipe for Sour Cream Enchiladas, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darnell & Gayle Kilgore
Added: Sunday, January 23, 2011


1 lb. ground beef
1 (16 oz.) can of refried beans
1 ( 7 oz. ) can/bottle green chili salsa
1 (4 oz.) can chopped green chilies
1 med. onion, chopped
1 can cream of chicken soup
1 pt. sour cream
16-20 flour tortillas
Longhorn cheese
shredded cheese

Brown and drain 1 lb. of ground beef. Simmer together for five minutes the following: refried beans, green chili salsa, green chilies (reserve 1 tbsp) and onion. Add to meat. Mix together in a bowl: soup, sour cream, and remaining 1 T. green chilies. Warm 16-20 flour tortillas (microwave 15 seconds for 2) Fill tortillas with meat mixture and longhorn cheese. Roll-up and place in a 9"x13" casserole dish. When you've used all the meat mixture in tortillas and the pan is full, pour the soup mixture over the top of the filled dish and top with lots of grated cheese. Bake 30 minutes at 350.

Personal Notes:
Personal Notes:
I often put all the chopped green chilies in the soup mixture or at least most of it. Serve with extra cheese if desired.


Remember the Randolph Street Boys? Seems like half of our graduating class was there.

John Whited tells the story about Darnell when they were living in Washington right after graduation. He said Darnell would get up, get dressed in his suit and tie, go back to the bedroom and lay his head on the pillow but keep the rest of his body at an angle with only his head on the bed and go back to sleep. This way he could nap without wrinkling his suit. Wonder if he can still do that?




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