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Cheesy Sour Cream Enchiladas Recipe

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    Source: www.cookingcache.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C, E, P
    MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cans cream of mushroom soup (I used 1 can of mushroom and 1 of celery, since I didn't have two can of mushroom, and it tasted fine)

    2. 1- 8oz carton sour cream

    3. 1- 4oz. can green chilies,chopped

    4. Salt and pepper to taste

    5. 1/2 tsp garlic powder

    6. 2 cups grated cheese

    7. 1 chopped onion

    8. 1 pkg. corn tortillas

    9. Hot oil

    10. 5 ingredients. Combine cheese and onion. Cook each tortilla in hot oil just until soft. Fill with

    11. 1 1/2 Tbsp. cheese mixture and 2 Tbsp. soup mixture. Roll and place in greased

    12. 9x13" pan. Spoon soup mixture over enchiladas and top with leftover cheese mixture. Bake at

    13. 350 F for 20-30 minutes.

    Instructions Jump to Ingredients ↑

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