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Sour Cream Enchiladas




Source of Recipe


Unknown


List of Ingredients




1 lb. ground beef
1/2 cup chopped onion
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. salt
1 Tblsp. chili powder
1 can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 (8 oz.) carton sour cream
8 corn tortillas
2 Tblsp. vegetable oil
2 cups (8 oz.) shredded sharp cheddar cheese, divided
1 (2.2 oz.) can sliced ripe olives, drained (optional)


Recipe



Cook ground beef and onion in a heavy skillet until brown; drain off drippings. Stir in garlic powder, cumin, salt, and chili powder. Set aside. Combine soup and milk in a small saucepan. Cook over medium heat, stirring constantly, until bubbly. Remove from heat, and add sour cream; stir until well blended. Set aside. Fry tortillas, one at a time, in 2 Tblsp. hot oil for 3 to 5 seconds on each side or just until tortillas are softened. Drain on paper towels. Place 2 heaping Tablespoonfuls beef mixture in center of each tortilla. Sprinkle each with 1 Tblsp. cheese and roll up. Place tortillas, seam side down, in a 12- x 8- x 2-inch baking dish. Pour sour cream mixture over tortillas. Cover and bake at 350° F. for 25 minutes. Sprinkle with remaining cheese, and garnish with ripe olives, if desired. Bake, uncovered, an additional 5 minutes.