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Sunday, November 11, 2012

Beverly's Sour Cream Enchiladas

INGREDIENTS
1 doz thick corn tortillas
1 pint sour cream
1 sm can diced green chilies
1 clump green onions, chopped
1 can cream of chicken soup
2 ½ c mild cheddar cheese, grated
1 can olives, sliced for garnish

DIRECTIONS
Fry tortillas in oil just barely. Put napkins between them to soak up the grease.
Put sour cream green chili’s, green onions, and soup in a sauce pan. Warm on med heat-do not overheat. Take off of burner. Spoon lg tablespoon of mixture onto a tortilla shell. Sprinkle on some cheese, then roll tortilla. Lay on cookie sheet that has a thin layer of sour cream mixture spread on the bottom of the cookie sheet. After all tortillas are filled, spread rest of sour cream mixture on top. Sprinkle grated cheese over mixture.
Garnish with sliced olives, if desired. Bake @ 350 for 15 minutes.

- Beverly Lofgreen
Recipe category

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