Sour Cream Enchiladas
Creamy and delicious, these sour cream enchiladas are a family favorite. The flavors are mild and kid-friendly and they make great leftovers!
cream of mushroom soup
can (6 oz)
diced green chiles
(colby jack or cheddar)
In a saucepan, heat soup and chiles almost to boiling.
Remove from heat and add sour cream
Place 2-3 tbsp of soup mixture onto a tortilla and sprinkle with cheese (add chicken if you'd like)
Roll up and place side by side in a 9"x13" (they will be tight- cram them in there!)
Pour remaining soup mixture over the top and sprinkle with more cheese
Bake at 350° for 30 minutes. Let sit for about 5 minutes before slicing and serving.
Even though you roll them in separate tortillas, we always cut it in squares like a casserole when it's done. These taste great the next day, too!
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