Sour Cream Enchiladas

By

From Nancy Shield.

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  • 4

Ingredients

  • Filling:
  • grated cheddar cheese
  • chopped green onions
  • Sauce:
  • 1 pt. sour cream
  • 1 can cream of chicken soup
  • 1 can diced green chili’s

Preparation

Step 1

Soften corn tortillas, a few seconds each in hot oil. Drain on paper towels. Warm the sauce a little. Put the filling in the middle of each tortilla and roll up. Put a little sauce on the bottom of baking dish. Put filled tortillas in pan. Cover with remaining sauce. Top with sprinkles of cheddar cheese and green onions. Bake 20-25 minutes at 425.

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