Sour Cream Enchiladas

1. 1

   Prepare and measure Mexican Meat Mix into a zippy.

2. 2

   Combine enchilada sauce and chopped tomatos in a medium sauce pan.

3. 3

   Cook over medium heat untill mixture boils.

4. 4

   Reduce and simmer.

5. 5

   After enchilada suace cools measure into a zippy.

6. 6

   Measure into zipy bags sour cream and chedder cheese.

7. 7

   Cut and place in zippys tomatos and lettuce.

8. 8

   To Serve: Heat oil over medium-high heat in a small skillet.

9. 9

   Dip on tortilla at a time in hot oil for several secounds then dip in hot enchilada sauce mixture.

10. 10

    Set aside.

11. 11

    Heat Mexican Meat Mix in a small sauce pan.

12. 12

    Place 1/2 c Mexican Meat mix on each tortilla and sprinkle with 2 Tbs.

13. 13

    grated Chedder cheese.

14. 14

    Roll up and place close together in a shallow casserole dish, seam-side down.

15. 15

    Pour remaining sauce over enchiladas.

16. 16

    Sprinkle with additional grated cheese.

17. 17

    Bake about 15 minutes, until bubbly.

18. 18

    Top with lettuce, tomatos and a spoonfull of sourcream.

* Per serving · 4 servings · Values may vary.

No additional tips available.