Sour Cream Enchiladas
Source of Recipe
?
4 cups shredded sharp cheddar cheese
2 cups sour cream
1 cup sliced green onions
1 dozen flour or corn tortillas
2 to 3 cups prepared enchilada sauce
Mix sour cream, onions and 2 1/2 cups of the cheese in a bowl. Make up the enchilada sauce (Betty recommends the Schilling mix.) Place a few spoonfuls of sauce in the center of a tortilla and spread around or just dip the whole tortilla into the sauce. Place a large spoonful of the sour cream mixture down the middle of the tortilla. Roll it up and place seam side down on a foil-lined sheetcake pan that has been sprayed with Pam. Continue with the rest of the tortillas. Pour remaining sauce over the top. Sprinkle remaining cheese over the top along with some sliced green onion tops. Bake at 350° for 30 minutes.
If you want a meat filling you could add some ground beef or shredded chicken. A shortcut: open a can of chili sans beans and spoon that in for a filling before rolling the tortillas - add the leftover chili to the sauce.
member logon
