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Sour Cream Enchilada Casserole




Source of Recipe


unknown


List of Ingredients




1 can cream of mushroom soup
1 small container of sour cream or sour cream substitute
1 3 oz. l can diced Ortega green chilies
1 dozen soft taco size flour tortillas (do not use the thick Gorditas)
4 - 6 cups grated cheese (I use Colby/Jack, but straight cheddar
works fine to)
set aside some cheese for topping the enchiladas after assembling
them.


Recipe



Grease a 9x13 cake pan or lasagna pan
Combine the can of soup, sour cream and chilies. Set aside some for
topping.

To assemble:
Cover each tortilla with chili-soup-sour cream mixture.
On one side of the tortilla, add a handful of cheese, roll, and lay
in pan.
Repeat .

Thin remaining sauce mix with water or milk and spread over top of
the enchiladas, and sprink e with the remaining cheese.

Bake at 350 for 30 to 45 minutes or until top starts to brown.
Contributor's notes: You can add left over cooked chicken too. These
really taste great and I do not like mushrooms. Makes a meal, freezes
well and reheats in microwave well.