Sour Cream Enchiladas

1. 1

   Place oil in a 12 x 8-inch glass dish.

2. 2

   Dip each tortilla in oil, coating lightly.

3. 3

   Lay flat in dish.

4. 4

   Microwave on High for 3 to 3 1/2 minutes or until steamy hot.

5. 5

   Stack tortillas on plate and set aside.

6. 6

   Combine onion and water in a 6-cup glass measuring cup.

7. 7

   Cover with plastic wrap and microwave on High for 2 minutes.

8. 8

   Stir in soup and chilies.

9. 9

   Microwave on High, uncovered, 3 minutes or until mixture is hot and bubbly, stirring once.

10. 10

    Add sour cream and blend well.

11. 11

    Spread 1/2 cup of mixture evenly in dish used for heating tortillas.

12. 12

    Place about 1 tablespoon soup mixture down center of each tortilla.

13. 13

    Sprinkle with 1 tablespoon cheese.

14. 14

    Roll up around filling and place seam side down in baking dish.

15. 15

    Pour remaining soup mix over tortillas. Cover with waxed paper.

16. 16

    Microwave on High 7 minutes until hot and bubbly.

17. 17

    Sprinkle with remaining cheese.

18. 18

    Microwave on High, uncovered, 2 minutes until cheese melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.