sour cream and cheese enchiladas

1. 1

   In medium bowl mix cream of mushroom, cream of chicken, sour cream, green chilies and salt and pepper to taste

2. 2

   Preheat oven to 350

3. 3

   On stove put a quarter inch of corn oil in med frying pan and fry tortillas for only 2 seconds each side of 375F oil

4. 4

   in a large casserole dish spoon in several spoonfuls of the mixture on bottom and coat lightly

5. 5

   in casserole dish place tortilla and spoon in about 4 tablespoons of mixture some cheese and a few minced onions and roll up tortilla pushing to the side repeat with each tortilla 10 across long ways and 4 on side

6. 6

   sure you leave enough extra mixture 2 layer the top of rolled tortillas also with the left over onions and cheese

7. 7

   Place in oven and bake for 45 minutes covered with aluminum foil

8. 8

   After casserole is good and bubbly take off aluminum foil turn on broiler and broil until lightly golden brown (or use a torch)

9. 9

   let cool for 20 before serving and enjoy

* Per serving · 4 servings · Values may vary.

No additional tips available.