Sour Cream Enchiladas

1. 1

   Combine cheeses and set aside to use as filling.

2. 2

   Saute chopped onions or steam until tender in microwave.

3. 3

   Add cream of chicken soup, sour cream and green chilies.

4. 4

   Heat almost to boiling.

5. 5

   Put 2 or 3 tablespoons of cheese mixture in tortilla. Cover with 2 or 3 tablespoons of soup mixture, then roll and arrange in a shallow baking dish.

6. 6

   Top enchiladas with remaining soup mixture, then top with remaining cheese.

7. 7

   Bake at 350u00b0 for 20 minutes or until thoroughly heated.

* Per serving · 4 servings · Values may vary.

No additional tips available.