Sour Cream Enchiladas

1. 1

   Combine soup, sour cream and green chilies.

2. 2

   Heat vegetable oil in small skillet.

3. 3

   Dip tortillas into hot fat; remove and drain each. Spoon 2 to 3 tablespoons cream mixture into each tortilla.

4. 4

   Sprinkle 3 tablespoons grated cheese on top of cream mixture and roll up tortilla.

5. 5

   Place with seam side down in oblong pan or casserole dish.

6. 6

   Repeat for each tortilla, putting each snugly against other in pan so they will keep their shape.

7. 7

   Pour remaining cream mixture over top of enchiladas.

8. 8

   Sprinkle generously with remaining cheese.

9. 9

   Bake at 325u00b0 for 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.