Sour cream enchiladas

Sour cream enchiladas

Sour cream enchiladas

Sour cream enchiladas photo 1
Sour cream enchiladas photo 2
Sour cream enchiladas photo 3


  • sour cream - 1 c
  • salt - 1/4 tsp
  • 8 oz - 2 c
  • garlic powder - 1/2 tsp
  • pepper - 1/4 tsp
  • chopped green onion - 1 c
  • can chopped green chilies - 1 oz
  • corn tortillas - 12 item
  • sliced black olives - 1 item
  • cans cream of mushroom soup undiluted - 2 3/4
  • hot vegetable oil - 1 item

How to make sour cream enchiladas:

Combine soup, sour cream, green chilies and seasonings in a saucepan. Cook over medium heat, stirring often, until hot.

In a separate bowl, combine the cheese and onion, mixing well. Cook each tortilla in hot oil in a skillet for a few seconds or just until softened. Drain on paper towels.

Immediately spoon about 1 1/2 tablespoons cheese mixture and 2 tablespoons soup mixture onto center of each tortilla. Roll up tightly and place seam side down in a greased 9 x 13-inch baking pan. Spoon remaining soup mixture over top of each enchilada. Top with remaining cheese mixture and black olives. Bake at 350° for 20 to 30 minutes. Serves 4.

Recipe categories: Lunch/snacks, Cheese, Main dish.

Sour cream enchiladas
Average rating: 3.3 of 5, total votes: 7
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
sugar, pkg, packed brown sugar, milk, honey, garlic powder, catsup, shredded cheddar cheese, mozzarella cheese, shredded
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