Wednesday, January 6, 2010

Sour Cream Enchiladas

By Marie

Since Vera posted Fudge and Stripped Delight, both family recipes, I thought I would follow suit and post Sour Cream Enchiladas. I had not made these for years, but they sounded good a few weeks ago so we made them. We enjoyed them so much that I made them again Sunday. Both times I forgot to take pictures!

2 lbs hamburger
1 8 0z can tomato sauce
1 cup water
1 pkg dry enchilada sauce mix
1 small can diced green chilies
flour tortillas

Brown hamburger, drain. Add tomato sauce, water and enchilada sauce mix.
Roll in flour tortillas and place in pan.
*At this point, you could add the soup mixture (below), but it really makes a huge difference if you let it sit overnight or at least quite a few hours.
When ready to bake, mix together:

2 cans cream of chicken soup
2/3 can water
1 cup sour cream

Heat until warm and pour over enchiladas.
Bake at 323 degrees until hot and bubbly, about 3o minutes. Top with cheese and return to oven to melt cheese.

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