Sour Cream enchiladas

[Ray Bidwell]

These are very easy to make and taste very good. You can make a casserole out of it by layering the tortillas in the pan instead of rolling them.

1 can condensed cream of chicken soup (can use cream of mushroom)
1-pint sour cream
1 can (4.5 oz) diced green chilies
½ tsp cumin
½ cup chopped onion
1 tsp finely chopped garlic
6 oz of shredded jack cheese
8 oz of shredded pepper jack cheese
12 6” corn tortillas
2 tbsp chopped cilantro

In a fry pan add some oil and sauté the onion and garlic until soft and translucent.

In a large bowl combine the soup, sour cream, green chilies, sautéed onions and garlic and cumin. Put in refrigerator over night to marinate.

Add a small amount of sauce into the bottom of a greased 9x13 inch-baking dish.

Add 2 tbsp of oil to a hot pan then heat the tortilla in the oil turning once to soften about 8 secs. per side. Place a spoon full of the mixture on the tortilla and some shredded pepper jack cheese then roll and place in pan. Repeat this with the rest of the tortillas then top with rest of sauce and jack cheese. Bake at 350 F for 20 – 30 minutes until cheese is melted and bubbly. Garnish with cilantro and enjoy.

Variation: 2 roasted chicken breasts shredded added to sour cream mixture if you want meat in your enchiladas.