Sour Cream Enchiladas
Sour Cream Enchiladas is an moderately easy dinner. Made with 3 doz. frozen tortillas, that have completely thawed earlier and set aside, 3 lb. sharp kraft cheddar cheese, grated, 2 large (16 oz.) cartons commercial sour cream, 4 cans campbell's mushroom soup (undiluted) and 3 c. onions, finely chopped, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Fry tortillas until lightly fried, not crisp, in oil and dry, using paper towels.
In a separate container, put cheese.
Mix together remaining ingredients in another large mixing bowl.
Separately fill each tortilla with a small amount of "mix" and a small amount of grated cheese.
Place "bed-fellow" style in a large baking dish.
Bake at 375Β° for 45 minutes.
π· Perfect Pairings
Complete your meal with these
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