SOUR CREAM ENCHILADAS
(Serves 6-8)

FROM ANOTHER GRANDMA, NELMA , PHX.

1 DOZ CORN TORTILLAS

16 OZ. SOUR CREAM

2 C. SHREDDED LONGHORN CHEESE

1 CAN CREAM OF MUSHROOM SOUP

1 CAN CREAM OF CHICKEN SOUP

1 CAN CHOPPED CHILIS-RINSED

1 BUNCH OF CHOPPED GREEN ONIONS (INCLUDE GREEN)

 

OVEN 350o

IN SMALL FRYING PAN, POUR IN 1/4 INCH OIL. GET HOT AND PLACE A TORTILLA IN IT. TURN OVER AT ONCE AND REMOVE TO PAPER TOWELS TO DRAIN..
CONTINUE WITH ALL 12 TORTILLAS ADDING OIL WHEN NEEDED.

MIX TOGETHER THE SOUR CREAM, CHEESE, SOUPS, CHILIS AND ONIONS.

FILL EACH TORTILLA WITH A HEAPED SPOONFUL OF SOUR CREAM/CHEESE MIX AND LAY IN ROWS IN PAN.

SPREAD THE REMAINING MIX OVER THE TOPS COVERING EVERYTHING.
PLACE IN PREHEATED OVEN AND

BAKE FOR 30 TO 35 MINUTES.