New Mexico Style Green Chili-Sour Cream Enchiladas

Name: New Mexico Style Green Chili-Sour Cream Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 1/2 ounce) cans cream of mushroom soup; 1 (10 1/2 ounce) can cream of chicken soup; 1 1/2 cups milk; 1/2 cup chopped onion; 2 minced garlic cloves; 2 (7 ounce) cans chopped green chilies; 2 tablespoons butter; 1/2 teaspoon oregano; 1/4 - 1/2 teaspoon cumin; 1/4 cup salsa (mild, medium or hot, your preference); 1 cup sour cream; shredded cheese (whatever kind you like-I use the package of Kraft shredded medium cheddar cheese); corn tortilla (allow 3-5 per person); vegetable oil

Servings: persons

2 (10 1/2 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 1/2 cups milk
1/2 cup chopped onion
2 minced garlic cloves
2 (7 ounce) cans chopped green chilies
2 tablespoons butter
1/2 teaspoon oregano
1/4 - 1/2 teaspoon cumin
1/4 cup salsa (mild, medium or hot, your preference)
1 cup sour cream
shredded cheese (whatever kind you like-I use the package of Kraft shredded medium cheddar cheese)
corn tortilla (allow 3-5 per person)
vegetable oil

1
Saute the onions, garlic and green chilies in butter until the onions are translucent.
2
Add the soup, milk, salsa and spices.
3
Simmer over very low heat for 10 minutes, stirring often.
4
While the sauce is simmering, fry the tortillas in hot oil until soft.
5
(If the oil is hot enough, the tortillas only take a few seconds to get soft enough).
6
Place tortillas on paper towels to get rid of excess oil.
7
You can also soften the tortillas in the microwave for a few seconds wrapped in a dishtowel.
8
Add the sour cream to the enchilada sauce and stir well.
9
These enchiladas are served flat, stacked like pancakes on individual plates.
10
Place a tortilla on plate, cover with sauce and cheese. These are not rolled enchiladas but are flat like a stack of pancakes.
11
Repeat layers with as many tortillas as each person wants.
12
I like 3; my husband always has 5.
13
Pop the plate in the oven just long enough to melt the cheese.
14
You can also place cooked diced chicken in the layers.
15
This can also be prepared casserole style in a 9X13 dish.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (10 1/2 ounce) cans cream of mushroom soup, 1 (10 1/2 ounce) can cream of chicken soup, 1 1/2 cups milk, 1/2 cup chopped onion, and more.

Yes, New Mexico Style Green Chili-Sour Cream Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!