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CHEESY SOUR CREAM ENCHILADAS

List of Ingredients




2 cans cream of mushroom soup
8 oz sour cream
4 oz can chopped green chilies
1/4 tsp each salt and pepper
1/2 tsp garlic powder
2 c shredded cheddar
1 c chopped green onion
8 oz pkg corn tortillas
Oil



Recipe



Combine soup, sour cream, chilies, salt, pepper, and garlic powder in
saucepan and mix well. Cook, stirring often, just until hot. Combine cheese
and onion. Cook each tortilla in hot oil for a few seconds, until softened.
Drain on paper towels. Immediately spoon about 1-1/2 T cheese mixture and 2
T soup mixture on each. Roll up tightly and place in greased 13x9 pan.
Spoon remaining soup mixture over top and sprinkle with remaining cheese
mixture. Bake at 350 for 20-30 minutes.

posted by barkenpa on [email protected]