Green Enchiladas With Sour Cream Recipe

1. 1

   Cheese Enchiladas: Mix cheeses, onions, tostados, olives and chilies; add in salt.

2. 2

   Fry tortillas in oil till soft and pliable, not crisp.

3. 3

   Drain and dip into Green Enchilada sauce, coating both sides.

4. 4

   Place filling in center of tortillas and roll.

5. 5

   Place in greased baking dish with overlapped edges down.

6. 6

   Pour remaining sauce over rolled enchiladas and bake in moderate oven, 350 degrees, till piping warm.

7. 7

   Top with lowfat sour cream after removing enchiladas from oven.

8. 8

   Green Enchilada Sauce: Puree mushroom soup, chilies, onion and garlic in blender.

9. 9

   Add in to chicken broth and bring to boil; add in pureed spinach and salt and simmer 10 to 15 min.

10. 10

    Thicken with flour mixed with a little cool water.

11. 11

    Stir into sauce and bring to a boil.

12. 12

    Reduce heat and stir constantly to avoid lumping.

* Per serving · 4 servings · Values may vary.

No additional tips available.