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Enchiladas with Sour Cream

Source of Recipe

unknown


List of Ingredients

1 can cream of mushroom soup -- undiluted
1/2 cup lowfat sour cream
1/2 can chopped green chiles
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1 cup lowfat cheddar cheese -- shredded
1/2 cup chopped green onions
6 corn tortillas


Recipe

Combine soup, sour cream, green chiles and seasoning in saucepan. Cook over medium heat, stirring often, until hot. Combine cheese and onion, mixing well. Cook each tortilla in hot oil for a few seconds, just until softened; drain on paper towels. Immediately spoon about 1 1/2 Tablespoons of cheese mixture and 2 Tablespoons soup mixture onto center of each. Roll up tightly. Place in greased 9" square baking dish. Spoon rest of soup mix over top of enchiladas and sprinkle with rest of cheese mixture. Bake at 350ºF for 20-30 minutes. Can add in cooked shredded chicken as desired.