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    Cheese Enchiladas with Sour Cream Sauce


    Source of Recipe


    Mark Hendricks: Recipezaar.com


    List of Ingredients


    • 16 ounces light sour cream
    • 1/2 can of cream of chicken soup
    • 1 can chopped green chilies
    • 1 can chopped jalapenos
    • vegetable shortening
    • 10 corn tortillas
    • 2-3 cups shredded cheese


    Instructions


    1. Preheat oven to 350.
    2. Combine sour cream, soup, chilies and jalapenos in a large sauce pan over medium heat.
    3. When sauce is well heated, set aside.
    4. Tortillas: (step 1) Lightly cover both sides of one tortilla with shortening, then place the tortilla on a microwave safe plate.
    5. Tortillas: (step two) Completely but lightly cover one side of the next tortilla and place it atop the first, shortening side up.
    6. Repeat step two until all tortillas are stacked, then microwave on high for 4-5 minutes.
    7. Lightly cover the bottom of a baking dish with some of the sauce.
    8. Place a generous portion of cheese onto a tortilla, then roll the tortilla like a cigar.
    9. Place into the baking dish, seam side down to prevent the enchilada from unrolling.
    10. Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish.
    11. Cover the enchiladas with sour cream sauce and any leftover cheese.
    12. Bake uncovered for 25-30 minutes.
    13. Allow to cool 5 mintes before serving.
 

 

 

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