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Green Chile Enchiladas




Source of Recipe


Internet


List of Ingredients




Mix: 2 cans cream of chicken soup
1 pint sour cream
1 small can of Ashley's or Rotel chile's diced
4 cups longhorn cheese, grated
2 dozen 8" corn tortillas

Mix soups, chile's, 3 cups cheese in mixing bowl. Use about 24 eight inch corn tortillas and dip in 1/2 cup hot oil in small skillet. Do not let them get crisp! Stack tortillas, set aside to warm just a bit. Fill each one with about 2 tablespoons of above mixture and roll into enchilada. Place fold side down in Pam coated oblong baking pan. Continue placing rolled enchiladas side by side until the pan is filled. Pour the rest of the mixture over the enchiladas. Sprinkle the top with the rest of the cheese and cover with foil. Bake at 350 degrees for 20 to 25 minutes. Serves eight.

Optional meat fillings:
Beef
2 lbs ground beef
1 pkg. Williams Chili Powder
1 tsp. garlic salt
1 tsp. onion salt
1/2 teaspoon comino powder (cumin)
1/2 tsp. salt
1/2 cup water

Cook until meat is thoroughly cooked then drain.

Mix hamburger mixture with half of the green chile cheese mixture and roll enchiladas as above. Sprinkle a little of the hamburger over the top of the enchiladas with the cheese, cover and bake at 350 for 20 to 25 minutes.
Chicken

Cook two to 3 lbs of chicken, remove skin and shred. Add to the cheese mixture above. Cook as directed above.

Recipe