Sour cream enchiladas

Sour cream enchiladas

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sugar - 1 tsp
  • butter or margarine - 1/4 c
  • salt - 1/2 tsp
  • carton sour cream - 1 oz
  • can tomato sauce - 1 oz
  • oregano - 1/2 tsp
  • basil - 1/2 tsp
  • clove garlic, finely minced - 1 item
  • corn tortillas - 12 item
  • Monterey Jack cheese, grated - 2 c
  • Cheddar cheese, grated - 2 c
  • cumin - 1 tsp
  • can green chilies, chopped - 1 oz
  • large bunch green onions and tops, chopped - 1 item
  • chicken, cooked and cut into bite size pieces - 3 c

How to make sour cream enchiladas:

In a large skillet, melt butter or margarine. Add onions and garlic. Saute until onions are tender. Stir in tomato sauce, green chilies, sugar, cumin, salt, oregano and basil. Bring to a boil. Reduce heat and simmer for 15 minutes.

Meanwhile, combine chicken with enough sour cream to moisten. In another bowl, mix the two cheeses. Dip each tortilla in the hot tomato sauce. Divide the chicken mixture between the 12 tortillas, spreading it down the middle. Sprinkle cheeses on top of the chicken mixture, reserving some to top the dish with. Roll tortilla into a log and place in baking dish, seam side down. Repeat until all 12 tortillas are filled. Combine the remaining tomato sauce and sour cream. Spread this over the tortillas. Sprinkle remaining cheese on top. Bake in a preheated 350° oven for 45 minutes or until the dish is thoroughly heated. Makes 6 servings of 2 enchiladas.


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

Rating:
Sour cream enchiladas
3.3
Average rating: 3.3 of 5, total votes: 4
Cook. Time: PT45M
Total Time: PT45M


Cause of complaint:

Related ingredients:
sugar, eggs, milk, butter or margarine, salt
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