Enchilada Jocoque

By Heritage330

Ingredients

• Sauce:
• 2 cans cream of mushroom soup
• 6 to 7 jalapenos, finely diced
• 1 yellow onion, finely diced
• Cumin, to taste
• Black pepper, to taste
• Enchilada:
• 1 large container sour cream
• 2 cups of Mexican cheese
• 1 bunch, finely minced green onions
• corn tortillas
• Topping:
• 2 to 3 cups Mexican cheese

Preparation

Step 1

Sauce:

Process cream of mushroom soup in a food processor. Stir in diced jalapenos and onion. Add cumin and black pepper to taste.

Enchiladas:

Mix sour cream, 2 cups and green onions.

In batches or 4 to 5, wrap corn tortillas in a wet paper towel and heat for 30 second until soft and pliable.

Place two tablespoons of filling mixture on each tortilla. Fold in half and place in 13 by 9 inch pan.

Continue until all filling is used.

Pour sauce over enchiladas.

Cover with remaining cheese.

Bake in 425 degree over for 20 minutes.