How Do You Make Sour Cream Enchiladas?
• Spray a 9 x 13-inch baking dish with nonstick cooking spray.’; } s += “”; document.write(s); return; } google_ad_channel = ‘+7733764704+1640266093+9503394424+4989269770+8962074949+8941458308+0782835788+7122150828’ + xchannels + gchans; google_ad_client = “pub-9543332082073187”; google_ad_output = ‘js’; google_ad_type = ‘text’; google_feedback = ‘on’; google_ad_region = “test”; google_ad_format = ‘250x250_as’; //–> • Preheat oven to 350 degrees F. • Grate cheeses then mix with all the ingredients except the hamburger or chicken. • Place 1 tablespoon hamburger or chicken on tortilla. • Place 2 tablespoons soup mixture on tortilla. • Roll up tortilla and place in prepared baking pan. • Pour remaining sauce over enchiladas. Spread mixture evenly over enchiladas. Bake 30 minutes or until heated through.
This is a different take on Sour Cream Enchiladas that my Mother taught me how to make some years ago. Brown your hamburger over medium heat, drain, and add your taco seasoning with half cup of water. Stir until well mixed and then add your can of refried beans. This will keep your meat from falling out all over the place and give it a thicker, richer flavor. Take a mixing bowl and place half the 16oz’s of Sour Cream and the Family Size can of Cream of Chicken Soup and mix together until well blended. This will be your covering for your enchiladas. Place a couple spoonfuls of this in the bottom of a glass baking dish to keep enchiladas from sticking. Take out large tortillas and place spoonfuls of meat close to one side. Place a small spoonful of the mixed sour cream and cream of chicken soup on the meat and a bit of shredded cheese on top. Roll tortilla into a burrito and place in baking dish. Once you have all of them rolled then add the rest of the sour cream and cream of chicken so
